Serving Size: 6
Cooking Time: 33 minutes

Ingredients :

1 ½ cups of water
2 tablespoons unsalted butter
1 6 oz package stove, top lower-sodium stuffing mix for chicken
3 oz bulk pork sausage
Cooking spray
6 eggs, beaten
½ cup (1.5 oz) Monterey Jack cheese, shredded
½ cup finely chopped red bell pepper
¼ cup of sliced green onions

Directions :

1. Preheat the oven to 400°F.
2. Boil 1½ cups of water and the butter. Mix the ingredients. Cover, remove from heat and let stand for 5
minutes.
3. Use a spoon to fluff the filling. Leave it for 10 minutes.
4. Cook the sausages in a small skillet over medium heat until they brown and cool. Stir to break.
5. Press about ¼ cup into the bottom and sides of 12 oil-coated muffin cups.
6. Pour in eggs equal to cups of filling. Top the eggs evenly with cheese, ham, peppers, and green onions if
desired.
7. Bake the muffins at 400°F for 18-20 minutes.
8. Let stand 5 minutes before eating. Loosen the glass muffin with a thin, sharp knife along the edge.
9. Remove from the casserole dish. Serve immediately.
Nutritional Value: Calories 292; Fat 16.7g; Carbohydrates 12g; Protein 14.6g