Bacon and Egg Stuffing Cups
- Yield: 8 servings
- 8 Canadian bacon slices
- 2cups leftover cooked stuffing
- 8 eggs
- 2teaspoons half-and-half
- 2teaspoons shredded cheddar cheese
- Preheat oven to 350°F.
- Using kitchen scissors, make 1/4-inch snips around the edge Canadian bacon slices. Press slices into greased muffin cups. Press 1/4 cup loosely packed stuffing into each muffin cup, pressing firmly with you fingers to cover bottom and side of cups, making a well for the egg. Crack 1 egg into each cup. Drizzle a few drops half-and- half over each egg. Bake 25 minutes or until whites are set.
- Remove from oven and sprinkle 1/4 tsp shredded cheddar cheese over each egg. Let stand 5 minutes. Run a small knife around the inner edge of each muffin cup. Using 2 forks, gently remove from pan. Serves 8