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Comida Kraft
Recipe Box

Stuffin' Egg Muffin

Prep Time
10
min.
Total Time
30
min.
Servings

6 servings

Get your hot and fresh egg muffin recipe here! With bacon bits and shredded cheese, our Stuffin' Egg Muffin recipe is sure to please anytime of the day.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of cup. Place muffin pan on baking sheet.
  • Add 1 egg to each cup; top with bacon and cheese.
  • Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. Let stand 5 min. before serving.

Serving Suggestion

Serve with fresh fruit to round out the meal.

How to Easily Remove Muffins

Run knife around edges of muffin cups to make it easier to remove the baked stuffing cups from pan.

Make Ahead

Prepare recipe as directed; cool completely. Refrigerate until ready to serve. To reheat, wrap 2 muffins in waxed paper; microwave on HIGH 15 sec. or just until warmed. Repeat with additional muffins as needed.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 370
Total fat 22g
Saturated fat 7g
Cholesterol 385mg
Sodium 780mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 2g
Protein 19g
% Daily Value
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I am on a low calorie, low fat diet but couldnt resist these muffins so I decided to alter the... I am on a low calorie, low fat diet but couldnt resist these muffins so I decided to alter the recipe just a bit to make it just a little more lower in calories and fat. I replaced the whole eggs with just egg whites which saved me about 58 calories alone! I also used turkey bacon , 2 slices cooked and crumbled,instead of the bacon bits which saved another 35 calories, and used Kraft Free fat free shredded cheddar cheese which saved me EVEN MORE calories and fat! This way I could also enjoy 1/2 cup of cottage cheese and fruit, be full, and still not exceed my personal goals!
Date published: 2005-06-27
Rated 5 out of 5 by from This was a fabulous recipe! This was a fabulous recipe! I made these for a family reunion ahead of time and froze them. They were even better frozen and then reheated. Since there were leftovers, we have been eating them since! It's really nice to just take one out of the freezer and heat it up for breakfast. It's perfect for being on the go. Instead of cracking the egg on top, I beat the eggs and mixed them in with the stuffing mix. I also mixed the cheese in instead of putting it on top.
Date published: 2007-08-21
Rated 4 out of 5 by from I don't like hard yolks, but it was easy to pull out while eating. 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.
Date published: 2008-04-10
Rated 5 out of 5 by from My wife and I call these "Love Muffins" because she will make these for me when she wants to show me... 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!
Date published: 2008-04-19
Rated 5 out of 5 by from This was a lot less putzy than I thought it would be. This was a lot less putzy than I thought it would be. Very good. Got rave reviews from the family. I had to divide a few cups of their stuffing to fill the remaining two. I had one cup that overflowed with egg, but I think that egg was a little bigger than the rest. I also put the muffin tin on a large cookie sheet, just in case there were any drips. Great recipe! Will definitely make again.
Date published: 2005-09-10
Rated 4 out of 5 by from This was simple to prepare. This was simple to prepare. I only used 6 eggs and mixed them first with salt and pepper before adding it to 9 muffins cups. I sprayed the cups with baking spray and have no problem with removing them. I had no breakfast meat in the house so just added a mixture of grated shredded Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses. These were delicious and I will definitely prepare again using crumbled cooked sausage or bacon. The real test will be if my finicky five year old Grandson eats them this week-end.
Date published: 2011-10-05
Rated 4 out of 5 by from I served this at a meeting and they all raved about it. I served this at a meeting and they all raved about it. I doubled the recipe and used a 13 x 9 pan instead of muffins. I also used pork flavored stuffing and ham. I patted the stuffing in the bottom, mixed all the other ingredients in a large bowl and poured it over the stuffing. Worked great for a large batch.
Date published: 2005-07-08
Rated 5 out of 5 by from Made it for New Year's Day brunch. 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.
Date published: 2009-01-02
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