STOVE TOP STUFFIN' EGG MUFFIN
Press STOVE TOP stuffing into a muffin tin. Add an egg to each cup, top with cheese and bacon bits and bake 20 minutes. Behold: tasty on-the-go eats!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package; cool slightly. Spray 12 muffin cups with cooking spray. Press 1/4 cup stuffing onto bottom and up side of each cup, forming 1/4-inch rim around top of each.
- Beat eggs in measuring cup; pour into stuffing cups. Top with bacon and cheese.
- Bake 20 min. or until centers are set. Let stand 5 min. before serving.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 230 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
STUFFIN EGG MUFFINS
A great supper or breakfast dish! You can use bacon bits or ham or sausage, your choice or any or all!
Provided by CoffeeB
Categories One Dish Meal
Time 35m
Yield 5-9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Prepare stuffing mix according to directions.
- Spray muffin cups.
- Press 1/4 cup stuffing into bottom and up sides of 9 muffin cups.
- Crack egg into each cup.
- Sprinkle with bacon bits and cheese.
- Bake 20 minutes or until yolks are set.
- Let stand 5 minutes.
EGG AND BACON MUFFINS
A quick and easy delicious breakfast idea to kickstart your day.
Provided by Poppy L
Time 25m
Yield Makes 3 muffins
Number Of Ingredients 0
Steps:
- Lightly grease a muffin tray and preheat oven to 180 degrees celcius.
- Place 2 strips of bacon around the edges and base of each muffin hole. Try to cover as much of the tin as possible. Crack 1 egg into each hole. Sprinkle a pinch of salt and pepper over each. Place in the oven and cook for 10-20 mins depending on how runny you like the yolk. Remove from the tin and serve.
- You could add other ingredients into the muffins: - cheese - spinach - herbs - mushrooms
- Or, instead of having an egg in each you could whisk the eggs and then pour it into the bacon (adding other fillings or just on its own) to make a more omelette style version.
BACON-AND-EGG MUFFINS
Great brunch item and has many ways to customize this with egg styles and flavors to add.
Provided by cbauer10
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
- Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
- Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
- Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
- Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.
Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g
QUICK BREAKFAST STUFFIN' EGG MUFFINS
Another recipe from Kraft's What's Cooking Spring issue. While I have not yet made these myself, they sound downright interesting! If you make them, let me know how they turn out!
Provided by Mel T
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Prepare stuffing mix as directed on package.
- Press 1/4 cup stuffing firmly onto bottom and up sides of 8 muffin cups, forming about 1/4 inch rim around top of cup.
- Crack 1 egg into each stuffing cup; sprinkle with bacon bits and cheese.
- Bake 20 minutes or until yolks are set.
- Let stand 5 minutes before serving.
STUFFIN' MUFFINS
A traditional stuffing served in fun, individual muffin shaped servings, so you and your guests can enjoy more of the yummy crunchy outsides!
Provided by Sheila LaLonde
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
- Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
- Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
- Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 14 g, Cholesterol 20.6 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 349.9 mg, Sugar 1.6 g
STUFFIN' EGG MUFFIN
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.
Provided by My Food and Family
Categories Cheese
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 385 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
STUFFING WITH MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
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