Breakfast/brunch

Stuffin' Egg Muffin

photo by:kraft

Not kidding when they say this recipe is easy! So simple and fast :) I'm a college student, which means bacon is usually a luxury and that I don't normally have it around, ...read more

posted by

lovelee925

on 4/9/2013

time

prep:

10 min

total:

30 min

servings

total:

6 servings

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What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

doz. eggs

Tbsp. OSCAR MAYER Real Bacon Bits

1/2

cup KRAFT Shredded Colby & Monterey Jack Cheeses

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

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.

Kraft Kitchens Tips

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.

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lovelee925

posted:4/9/2013

Not kidding when they say this recipe is easy! So simple and fast :) I'm a college student, which means bacon is usually a luxury and that I don't normally have it around, but even without it the muffins were delicious!

cbcl1212

posted:12/11/2011

Easy and makes more than what it yields in the recipe. My eggs were too big for the topper so it over flowed. Next time i will mix all the egg together so i can evenly add to cups. Try using muffin liner for easy eat and clean up.

drmowrey

posted:11/6/2011

Quite simple to prepare. There is enough for leftovers for a breakfast the next day!! They go good with a cinnamon roll too!!

a cook

posted:10/5/2011

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.

sghale24

posted:10/4/2011

These were just okay - my good opinion was lessened when I couldn't get my muffin pan clean. If I make them again I will be trying with cupcake liners.

a cook

posted:5/16/2011

Very simple recipe.

tucktuck_girl

posted:4/27/2010

My family loves this. We have used bacon, ham and sausage. We only use about 8-10 eggs and mix the eggs together first and pour the mixture over the stuffing. We have also done it in jumbo muffin pans used whole eggs in those.

pinkebi1

posted:2/15/2010

This looks like an awesome recipe but I'm not too big on stuffing. I see that you can utilize corn bread mix. I'm not a big baker/cook, would somebody help me as to how to go about making this with the cornbread mix? Please and thank you. Any advice is appreciated.

mercury600

posted:1/14/2010

I make breakfast for my husband, father-in-law, and friend every Sunday morning. I don't want to make the same thing over and over again so I'm always on the look out for something to shakes things up. Goal achieved here! They boys LOVED it! My husband says his mouth waters just thinking about having them again. They do reheat great too. I was skeptical but these are great.

sweet10003