Pack in the breakfast-time flavor with our Cornbread Bacon, Egg and Cheese Muffin! You'll love the cornbread feel of this bacon, egg and cheese muffin.
What You Need
Original recipe yields 6 servings
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 doz. egg s
3 slices OSCAR MAYER Fully Cooked Bacon, cooked, crumbled
1 can (4 oz.) chopped green chiles, drained
2 green onions, thinly sliced
2 Tbsp. chopped black olives
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's 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.
Beat eggs in bowl; add bacon, chiles, onions and olives. Pour evenly into prepared cups.
Bake 15 min. or until eggs are set in center. Sprinkle with cheese; cook 5 min. or until cheese is melted. Let stand 5 min. before serving.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.