Savory Ham & Egg Muffins

We don't usually think of using Stove Top Stuffing Mix for breakfast, but this makes a delicious vessel to hold leftover Easter Ham to turn into a savory breakfast muffin.  This is one of those recipes where you can add just about anything here.  Swap out the ham for crispy bacon, chopped broccoli or spinach would be nice - and if you like your eggs with hot sauce, top off these muffins with a few shakes!

1 cup water 2 Tbsp. unsalted butter 2 cups Stove Top Stuffing for Chicken 3/4 cup minced leftover ham Cooking spray 3 large eggs, beaten 1/3 cup Cheddar Cheese (or any cheese that you like) 1/4 cup finely chopped roasted red peppers 1/4 cup sliced green onions Salt and Pepper
Preheat oven to 400 degrees F.
Bring water and butter to a boil in a small saucepan.  Stir in stuffing mix.  Cover, remove from heat and let stand 5 minutes; fluff with a fork.  Let stand, uncovered until cool enough to handle, about 10 minutes.
Add ham to food processor and pulse until chopped finely.  Set aside.
Coat muffin tins liberally with cooking spray.  Press about 1/4 cup stuffing into bottom and up sides of 6 muffin cups.  Pour egg evenly into stuffing cups.  Layer about 2 Tbsp. of the minced ham, cheese, roasted red peppers and green onions evenly over egg.

Bake at 400 degress F. for 18 to 20 minutes or until centers are set.  Let stand 5 minutes before serving.  These can be prepared the night before and you can pop them in the toaster oven for a quick - but filling breakfast!
Makes 6 muffins - this recipe can easily be doubled.