While perusing a listing of food celebration days, I learned that the second Friday in October is World Egg Day. It’s been a thing since the 1996 International Egg Conference in Vienna! I read about it over the summer and marked it on my blog calendar so I could do an egg dish in celebration. The purpose of the event is to raise awareness of the benefits of eggs. While it is celebrated in countries around the world, I failed to find any egg festivals or celebrations close to home. No matter. We will celebrate eggs on our own today with a wonderful breakfast item.
Being a light breakfast eater, I don’t often have eggs in the morning unless I’m on vacation & someone else is making them for me. I usually don’t want to take the time to cook them for myself, even though they are a quick thing to prepare. Being all together for vacation over the summer was a perfect time to try out an egg breakfast dish. Hash browns, an egg & some ham all baked in individual servings a muffin tin seemed like a perfect vacation breakfast for a group but the dish didn’t strike me as blog worthy. But I still liked the idea. A similar recipe using stuffing caught my attention just a few weeks ago. I love stuffing! It is the best part of roasted chicken dinners and I’d eat only the stuffing at Thanksgiving if I didn’t have to share it with others! After previewing it with Eric, I had my dish to celebrate World Egg Day!
Stuffin’ Egg Muffin – Italian Style!
Stuffin’ Egg Muffin Italian Style (adapted from kraftrecipes.com)
Total Time 35 minutes Makes 6 servings
Ingredients:
- 1 6 ounce package Stove Top Stuffing Mix for Chicken
- 2 – 3 plum tomatoes, chopped
- 1/4 cup onions, chopped
- 1/4 cup fresh basil, chopped
- 7 eggs
- salt & pepper to taste
- 1/2 cup shredded mozzarella cheese
Directions:
Prepare the stuffing mix as directed on the package. Allow it to cool for at least 5 minutes. Preheat the oven to 400ºF.
Stuffing is ready & everything is all set to go!
Press 1/4 cup on the stuffing onto the bottom and up the sides of 12 muffin cups sprayed with cooking spray. Allow the stuffing to form a 1/4-inch rim around the top of each tin.
The 1/4 cup scoop made the perfect indentation for the rest of the ingredients.
Divide the chopped tomatoes and onions evenly between the tins. Sprinkle the filling with the basil. Scramble the eggs together in a large measuring cup and add salt & pepper to them. Pour the eggs into the stuffing cups. Top with the shredded cheese.
Tomatoes & basil go in the cups first, then the egg is poured over them.
Bake the muffin tin for 20 minutes or until the egg is set. Let them stand for 5 minutes before serving.
Great breakfast using stuffing!
Run a knife around the edges of the muffin cups to make it easier to remove them from the muffin tin.
Perfect blend of Italian flavors & stuffing!
Why did I never think of stuffing for breakfast before?! ~Linda
Italian Stuffin’ Egg Muffin (adapted from kraftrecipes.com)
Total Time 35 minutes Makes 6 servings
Ingredients:
- 1 6 ounce package Stove Top Stuffing Mix for Chicken
- 2 – 3 plum tomatoes, chopped
- 1/4 cup onion, chopped
- 1/4 cup fresh basil, chopped
- 7 eggs
- salt & pepper to taste
- 1/2 cup shredded mozzarella cheese
Directions:
Prepare the stuffing mix as directed on the package. Allow it to cool for at least 5 minutes. Preheat the oven to 400ºF. Press 1/4 cup on the stuffing onto the bottom and up the sides of 12 muffin cups sprayed with cooking spray. Allow the stuffing to form a 1/4-inch rim around the top of each tin.
Divide the chopped tomatoes evenly between the tins. Sprinkle the tomatoes with basil.
Scramble the eggs together in a large measuring cup and add salt & pepper to them. Pour the eggs into the stuffing cups. Top with the shredded cheese.
Bake the muffin tin for 20 minutes or until the egg is set. Let them stand for 5 minutes before serving. Run a knife around the edges of the muffin cups to make it easier to remove them from the muffin tin.