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Savory Egg Muffins

Photo: Oxmoor House
Total time 45 mins

Serves 6 (serving size: 2 muffins)

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
  • Cooking spray
  • 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

Nutrition Information

  • calories 292
  • fat 15.7 g
  • satfat 6.5 g
  • monofat 5.3 g
  • polyfat 1.7 g
  • protein 14.6 g
  • carbohydrate 22 g
  • fiber 1.2 g
  • cholesterol 214 mg
  • iron 2.3 mg
  • sodium 476 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. While stuffing cools, cook sausage in a small skillet over medium-high heat until browned; stir to crumble. Drain.

  4. 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.

  5. 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.

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