Cheesy Stuffing Cups Recipes

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BAKED EGG & STUFFING CUPS

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



Baked Egg & Stuffing Cups image

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 :

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

CHEESY STUFFING

Someone told me how to make this when I first moved out of home. It's a yummy way to dress up plain stuffing. I personally don't like to put the stuffing inside the chicken, so I bake it in balls,or bake it in a small casserole dish and slice it afterwards, but you can use it to actually stuff the bird if you want.

Provided by Sara 76

Categories     Cheese

Time 30m

Yield 16 balls

Number Of Ingredients 6



Cheesy Stuffing image

Steps:

  • Mix all ingredients together, and shape into 16 balls.
  • Bake at 180C for 25 minutes.

Nutrition Facts : Calories 26.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.8, Sodium 32, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 1.4

2 cups seasoned stuffing mix
1 tablespoon butter, melted
1 egg
3/4 cup hot water
1 tomatoes, finely diced
1/2 cup cheddar cheese, shredded

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