Your family will love these egg muffins—made with stuffing pressed into muffin cups and filled with a tasty combination of spinach and feta.
What You Need
Original recipe yields 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 pkg. (10 oz.) frozen chopped spinach, drained
7 egg s
1/2 cup crumbled ATHENOS Feta Cheese with Basil & Tomato
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Let's Make It
Heat oven to 400ºF.
Prepare stuffing as directed on package; cool 5 min.
Press 1/4 cup stuffing onto bottom and up side of each 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of each; fill with spinach.
Beat eggs in measuring cup; pour over stuffing cups. Top with cheese.
Bake 20 min. or until centers are set. Let stand 5 min. before serving.
How to Easily Remove Muffins
Run knife around edges of the baked muffin cups to make it easier to remove them from the muffin pan.
Serve with fresh fruit to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.