Comida Kraft
Recipe Box

Stuffin' Egg Muffin

Prep Time
Total Time

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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
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 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 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 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 5 out of 5 by from I have made these several times. 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.
Date published: 2006-01-18
Rated 5 out of 5 by from These are really good. These are really good. Plus they are fun and a great quick portable breakfast or lunch. I did experience similar problems with the eggs overfilling and sticking to the pan. But I don't think that's Kraft's fault. I think that all muffin tins are slightly different, and so everyone needs to experiment and find out which size egg works best with the size of their muffin cups. I also only had enough suffing for 9 muffins, but that was ok.
Date published: 2005-08-25
Rated 4 out of 5 by from Great change for eggs, very good taste. Great change for eggs, very good taste. Not sure what happened here, I measured out the stuffin exactly into the muffin pan as instructed. I was short 2 muffins.(lol) I only got 10 instead of 12. I used large eggs & extra bacon bits & piled the cheese high,I had no problem with running over.My muffins were beautiful. Could be a diffrence in the size of the wells in the muffin pans as to why others had trouble with the running over..
Date published: 2005-03-22
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
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