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Stuffin' Egg Muffin

Stuffin' Egg Muffin recipe
photo by:kraft
Press stuffing mix into a muffin tin. Add an egg to each cup and top with bacon bits and cheese. Bake 20 minutes—then accept praise for your brilliance.
10 min
30 min
6 servings
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Very quick and easy dish to make for a last minute breakfast party using stuff you might already have in your cupboards at home!
I was so eager to try these muffins, since everybody was raving about them. I followed the recipe exactly- and I don't know what happened, but my stuffing was VERY mushy and had a weird taste. The tastes just didn't go well together, to me. I think I will try again, but get the regular cornbread stuffing, and maybe add some sour cream and chives to the top.
I take this recipe to my ladies bible study whenever it is my turn to bring the dish for that particular month. Everyone thoroughly enjoys them and they are so easy and quick to make.
a little greasy on the bottoms of the cups, but yummy. I preferred using the cornbread stuffing mix, and egg beaters- made for a quick and easy dish
Made it for New Year's Day brunch. Everyone loved them, they were gone in no time! I scrambled the eggs, mixed in real bacon pieces and sprinkled them with shredded chesse before baking. Only used 8 eggs, but muffin cups were filled to the top.
I love these! I used liquid eggs, its much easier to make. Also, to 'shape' the stuffing i use a shot glass to mush it to the edges of the pan, just put a bit of pan spray on it and the stuffing wont stick.
Used during an office brunch and everyone loved them. The stuffing gave the eggs a diffferent taste.
These are super simple to make, but look a bit difficult. I always love a simple recipe that makes it look like I put a lot of effort into it!
My wife and I call these "Love Muffins" because she will make these for me when she wants to show me that she loves me. They are fantastic and I must really applaud Kraft for the Food and Family magazine because it has greatly enriched our lives! Thanks!
I don't like hard yolks, but it was easy to pull out while eating. I also made a "scrambled" version where I scrambled the eggs and mixed the cheese and bacon in together along with a bit of sour cream and poured into the cups. Not as pretty, but still good. The small chunks of sour cream in the scrambled version added a GREAT flavor and creamy texture, so next time I make the original version, I'm going to try a thin layer of sour cream on top of the muffin mix before I crack the egg in.
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