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.
What You Need
Original recipe yields 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 doz. egg s
1/2 cup chopped roasted red pepper s
1/2 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
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.
Serve with fresh fruit to round out the meal.
How to Easily Remove Muffins
Run knife around edges of muffin cups to make it easier to remove the baked stuffing cups from pan.
Prepare recipe as directed; cool completely. Refrigerate until ready to serve. To reheat, wrap 2 muffins in waxed paper; microwave on HIGH 15 sec. or just until warmed. Repeat with additional muffins as needed.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* 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.