Ingredients
12
12 servings
- •nonstick cooking spray, for greasing
- •1 batch Stuffin’ Muffins Base
- •1 ½ cups shredded cheddar cheese, divided
- •2 teaspoons fresh rosemary, chopped
- •2 large eggs
- •½ teaspoon McCormick® Rubbed Sage
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
- Bake the muffin cups for 25–30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 128
- Carbohydrate: 5g
- Fat: 8g
- Fiber: 0g
- Protein: 6g
- Sugar: 3g
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