Preheat oven to 350 degrees. Prepare a 6 hole muffin pan with cooking spray. Set aside.
Before you make the stuffing you need to have everything else ready to go at your workstation. Get your eggs and cheese ready. If you are using scrambled eggs, make them. In a medium sized bowl combine your eggs and milk. I sometimes sprinkle in some salt and pepper. Use a whisk or fork scramble the eggs.
Prepare stuffing as directed on package, except do NOT allow the stuffing to rest. Boil your water with some butter in it and as soon as it boils add stuffing mix and stir until combined. Then divide mixture, as evenly as possible, between the six holes in the muffin pan. I usually use a soup spoon to do this. Next press stuffing into the muffin hole and press it up the sides. Push the stuffing deep into the bottom of the muffin hole, especially around the lower bottom round edge. As you do this the stuffing will push up the sides of the muffin cup. Once stuffing is cool enough I usually use my fingers to do this. The stuffing does not have to reach the top of each muffin hole but get as close as you can.
Add a pinch of cheese to the bottom of each cup. Then, crack an egg into each cup or scoop some eggs that are scrambled into each cup. Bake for about 20 minutes if you are just using cracked eggs. If you are using scrambled eggs, remove from oven at the 20 minute point, add some cheese if desired and return to oven for about another 5 minutes or eggs are done to your liking. If you used scrambled eggs, use a toothpick to confirm that the eggs are done. The toothpick should come out clean if eggs are cooked. The scrambled eggs will also form a sort of dome that looks cooked at the top, in the middle, when they are done.
Don't panic, remember if you are using scrambled eggs they will expand. Serve immediately and enjoy!