When I told my Mom I was making these, and listed off the ingredients, she was thoroughly disgusted. I have no idea why. I love Stove Top Stuffing, I love baked eggs, and cheese and bacon are all good...what's not to like? She just wasn't seeing it.
The directions say to bake these for 20 minutes. Being what I consider to be a 'baked egg expert', I KNEW that was too long a cooking time. I lowered it and baked mine for 16 minutes. Why I did that, I have no clue. I wanted a runny yolk, which meant baking for 10-11 minutes. I knew that baking it for longer than 11 minutes would result in a completely cooked yolk, but I went ahead and did it anyway. Sure enough, the yolks were totally cooked.
It actually worked out though. While I was making this for breakfast, I was simultaneously making two other recipes. Dinner, which happened to be a very prep-heavy slow cooker meal, and a dessert dish, Mint Brownie Grasshopper Pie in a Jar (which I shared earlier this week). It was nice to have a breakfast that I could just pick up and eat as I worked. No messy runny yolks to worry about.
It was good! I really liked it! And it's definitely a breakfast that's out of the ordinary. This is a great way to use any leftover stuffing that you may have from dinner the night before, or a recipe for the day after Thanksgiving, when you're almost definitely gonna have leftovers.
'Stuffin' Egg Muffin'
Source: Kraft Recipes
1 package of chicken stuffing mix (6 oz)
12 eggs (or however many you want to make)
3 tablespoons of real bacon bits
1/2 cup shredded Colby & Monterey Jack Cheeses
1. Heat oven to 400.
2. Prepare stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups (or however many you need) sprayed with cooking spray, forming 1/4-inch rim around top of cup.
3. Add 1 egg to each cup. Top with bacon and cheese.
4. Bake 15-17 min. or until yolks are set. Let stand 5 min. before serving.