Stove Top Tomato Basil Stuffin Egg Muffin Recipes
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
STOVE TOP TOMATO-BASIL STUFFIN' EGG MUFFIN
What happens when you press stuffing into a muffin pan? You get 12 tasty little cups to hold your baked tomato-basil eggs!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package; cool 5 min.
- Press 1/4 cup stuffing onto bottom and up side of each 12 muffin pan cups sprayed with cooking spray, forming 1/4-inch rim around top of each; fill with tomatoes. Sprinkle with basil.
- Beat eggs in measuring cup; pour over stuffing cups. Top with cheese.
- Bake 20 min. or until centers are set. Let stand 5 min. before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 225 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
STOVETOP STUFFING
Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Add dry bread cubes to a large mixing bowl and set aside.
- Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
- Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
- Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
- Transfer to a casserole dish or serving plate.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg
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 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.
TOMATO BASIL MUFFINS
I wanted something bread-y for lunch, something my 15 month old son could (and would) eat, and I have quite a lot of fresh basil in my garden. I used vegetable oil, but I think I might try olive oil next time. Try adding ham or cheese. For those trying to use less fat, substitute no-sugar-added apple sauce for the oil and decrease the sugar by half.
Provided by sarahubasics
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix everything together and put 0.25 cups in each greased muffin cup.
- Bake for 18 minutes.
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