In a large nonstick pan or pot over medium heat, brown bacon, celery and onion until the bacon is just under crispy. Add orange juice or champagne and bring to a low boil, stirring frequently. Turn off burner. Add maple syrup (optional), blueberries and seasoned dressing; stir until well combined. Allow to reach room temperature.

Preheat oven to 375 degrees. Prepare muffin pan with Canola cooking oil spray at the bottoms of each cup.

Fold beaten eggs into cooled meat, vegetable and dressing mix. Spoon into prepared muffin cups. Bake at 375 degrees for 20 minutes or until lightly browned on top of Stuffins. Remove from oven, cool slightly, remove from muffin pan and cool.

These Stuffins can be frozen and microwaved for one minute on high as a quick, holiday breakfast treat.

NOTE: Eliminate the eggs, transfer the warm meat, vegetable and dressing mix into a prepared 9 X 11 inch pan, bake at 375 for 20 minutes, remove from oven and serve as Bacon-Blueberry Stuffing with turkey.

Makes one dozen full sized breakfast Stuffins or one dozen servings of stuffing.

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