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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.
time
prep:
10 min
total:
30 min
servings
total:
6 servings
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posted:
6/7/2006
My family really enjoyed this recipe even though my kids are not big egg eaters. Next time I will try using small eggs to cut down on the overflow. I used six servings of the chicken stuffing and this made nice size cups for the eggs. I served this with grapes, cantaloupe and caesar salad and this made a very nice summer meal.
posted:
4/1/2006
My husband and I loved this recipe! I beat the eggs with a fork before adding them to the stuffing cups, and it turned out great. The one difficult part was pressing the sticky stuffing into the cups, but other than that it was quite quick and easy. Perfect for brunches, parties, or baby/wedding showers!
posted:
3/28/2006
I made these with cornbread stuffing mix and took them to work - enjoyed by all! In the future, though, I will use medium sized eggs for regular muffin pan - the large eggs had the whites all over the pan and counter!
posted:
2/19/2006
I made these for a family breakfast. It was a hit. A nice change from traditional eggs.
posted:
1/17/2006
I have made these several times. The first time was in the summer when we were all burnt out on all the usual summer/ grilled foods. Everyone from my husband, our teenage son to our toddler daughter (who is a picky eater), loved these. I round the meal out with a salad. If there are leftovers, my husband will pack them for lunch and my daughter and I will heat them up for lunch. Thanks Kraft! You really do put "food & family" first in your magazine.
posted:
1/17/2006
These were pretty good. The flavor was new and yummy, but weren't very good as leftovers. I recommend to try but these are nothing special.
posted:
12/28/2005
I made this in a baking dish. I found it hard to measure the done-ness of the egg though so kept it baking for 40 minutes, rather than just the 20 recommended for mufifins. Also, I added my favourite omlet ingredients (mushrooms & spring onions) to the egg mixture, and ginger & nutmeg for a festive spice flavour. Great for using up stuffing leftovers!
posted:
10/30/2005
My family loves these. I don't cook them for the full time - I only cook for 15 minutes so the yokes are not so dry. Also, we added hollandaise sauce over them. Yum!
posted:
10/29/2005
I love making these muffins. They are a big hit for whomever I make them for. I also love changing the recipe around and making different variations.
posted:
10/11/2005
I have made these several times and they are fabulous. My fiance eats them for breakfast, lunch, dinner, snack, etc...They reheat well too. I take them to work in the morning if there any left! Very easy recipe.
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