Peppers Egg Stuffing Cups Food

BAKED EGG & STUFFING CUPS

Baked Egg & Stuffing Cups image

Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. -Karen Deaver, Babylon, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 cup cooked stuffing
4 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh sage, optional

Steps:

Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper., Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage.

Nutrition Facts :

PEPPERS & EGG STUFFING CUPS

Peppers & Egg Stuffing Cups image

Here's everything you love with toast-peppers, eggs and cheese-baked in muffin cups lined with savory stuffing. Great for when you have to eat and run.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 doz. eggs
1/2 cup chopped roasted red peppers
1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oven to 400ºF.
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 sprayed with cooking spray, forming 1/4-inch rim around top of cup. Place muffin pan on baking sheet.
Add 1 egg to each cup; top with peppers and cheese.
Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. Let stand 5 min. before serving.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 380 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g

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