The Stove Top Stuffing Mix we all grew up with is making its way to breakfast. Prepare these the night before so you can pop two into the toaster oven for a quick—but filling—breakfast.
1 1/2 cups water
2 tablespoons unsalted butter
1 (6-ounce) package Stove Top lower-sodium Stuffing Mix for chicken
3 ounces bulk pork sausage
6 large eggs, beaten
1.3 ounces Monterey Jack cheese, shredded (about 1/3 cup)
1/2 cup finely chopped red bell pepper (optional)
1/4 cup sliced green onions
How to Make It
Preheat oven to 400°.
Bring 1 1/2 cups water and butter to a boil in a medium saucepan. Stir in stuffing mix. Cover, remove from heat, and let stand 5 minutes; fluff with a fork. Let stand, uncovered, 10 minutes or until cool enough to handle.
While stuffing cools, cook sausage in a small skillet over medium-high heat until browned; stir to crumble. Drain.
Coat fingers with cooking spray. Press about 1/4 cup stuffing into bottom and up sides of each of 12 muffin cups heavily coated with cooking spray. Pour egg evenly into stuffing cups. Layer cheese, sausage, bell pepper, if desired, and green onions evenly over egg.
Bake at 400° for 18 to 20 minutes or until centers are set. Let stand 5 minutes before serving. Run a thin sharp knife around edges of muffin cups to loosen. Remove from pans. Serve immediately.
It would be easy to adjust the ingredients to your preferences...egg whites, boiled potato instead of stuffing, WAY less butter or even olive oil, and any kind of meat - can be leftover chicken from last night's dinner or even healthy lunch meats chopped up, even a slice of canadian bacon per cup. It doesn't have to be a heart stopper. I can't imagine leaving this one as is or even doing it the same twice lol maybe that's just me but anyway, I love the concept.
I agree with your review in the butter quantities. This sounds like too much butter to being with. However, it would be helpful if you reviewed it after making it so that we can learn from your changes instead of just giving ideas and poorly rating the recipe. The choice of ingredients if always a choice, but I can imagine it being very tasty as is (with less butter). Probably a bit on the unhealthy side for what I usually eat, but I would venture to change a couple of things and then writing my own review. Thanks for some of the ideas you posted. I am biased towards using the full egg instead of just egg whites (lots of nutrition in the yolk, too, just in moderation). I'll probably replace the stuffing but keep the sausage.
This should be a review on the recipe, your comment doesn't help me determine whether this is a good recipe or not. If you don't like butter, sausage, cheese, stuffing, skip it. I don't think this is the place to criticize food choices. As long as you eat in moderation, you can make this recipe and enjoy it. I will probably give it a try. Just as reference, I am a healthy 5' 11", 170 lbs male.