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Peppers & Egg Stuffing Cups
Peppers & Egg Stuffing Cups

Peppers & Egg Stuffing Cups

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
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
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6 servings
Original recipe yields 6 servings
1 doz. eggs
1/2 cup chopped roasted red peppers
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Let's Make It
1
Heat oven to 400ºF.
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 sprayed with cooking spray, forming 1/4-inch rim around top of cup. Place muffin pan on baking sheet.
3
Add 1 egg to each cup; top with peppers and cheese.
4
Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. Let stand 5 min. before serving.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with fresh fruit to round out the meal.
Tip 2
How to Easily Remove Muffins
Run knife around edges of muffin cups to make it easier to remove the baked stuffing cups from pan.
Tip 3
Make Ahead
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.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 6g
30%
Trans Fat 2g
Cholesterol 380mg
127%
Sodium 750mg
33%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
4%
Sugars 2g
4%
Protein 18g
36%
Vitamin A
35%
Vitamin C
15%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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