Stuffin Egg Muffin Recipes

STUFFIN' EGG MUFFIN

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.

STUFFING MUFFINS

Steps:

• Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
• In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon.
• Bake about 20 minutes or until stuffing is firm and tops are golden brown.

STUFFIN' MUFFINS

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.

STOVE TOP STUFFIN' EGG MUFFIN

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.

QUICK BREAKFAST STUFFIN' EGG MUFFINS

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 EGG MUFFINS

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.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
• Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
• Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
• Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
• Spoon the gravy over the sausage stuffin' muffins and serve warm.
• Enjoy!