Jalapeno-Bacon Cornbread Stuffing Muffins

1. Preheat oven to 400°; brush 12-cup standard muffin pan with butter. In large skillet, cook bacon over medium heat 6 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate.
2. Prepare stuffing mix as label directs. Makes about 3 cups.
3. In large bowl with mixer on medium speed, beat eggs and cream cheese 2 minutes or until smooth; fold in Monterey Jack cheese, corn, jalapeños, bacon and stuffing. Divide stuffing mixture into prepared cups; bake 20 minutes or until golden brown and internal temperature reaches 160°. Let muffins stand 10 minutes. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 214 Calories, 13g Fat, 7g Saturated Fat, 64mg Cholesterol, 387mg Sodium, 14g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 9g Protein