Quick Breakfast Stuffin Egg Muffins Food

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.

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.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 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.

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.

BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
• Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
• Bake in preheated oven until firm in the middle, 25 to 30 minutes.

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.

MARIA'S STUFFIN' MUFFINS

Steps:

• Place cornbread cubes in large mixing bowl.
• Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
• Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
• Add apple and remaining ingredients, except broth.
• Mix all and then add broth until thoroughly moistened but not really wet.
• Add eggs and baking powder. Mix well.
• Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325°F for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

KIM'S FAMOUS BREAKFAST EGG MUFFINS

Steps:

• I like to use a big muffin tin that holds 6 muffins versus 8. It makes a much better muffin. You can buy the disposable ones right in your grocery store for just a couple of dollars. It is worth it. So preheat the oven to 350 and spray the tin with Pam or any non stick spray.
• Fillings -- In a small saute pan, heat up the olive oil and saute the bacon and onion until the bacon is crisp and the onion is soft on medium high heat. The last minute add in the thawed spinach, salt and pepper and cook lightly breaking up the spinach and just cooking to heat through. Remove and drain on a plate lined with a paper towel.
• Biscuits -- Take the 6 biscuits and cut each one into 8-10 small pieces. Since the biscuits usually come in 8's, save the other two or bake them separately and use for a nice light sandwich later in the week. You only need 6 for this recipe. Add 1 cut up biscuit into each muffin cup.
• Filling the Muffin Tin -- Add the spinach, onion and bacon mix on top of the biscuits pieces to the 6 muffin cups.
• Custard -- In a small bowl, mix the eggs, cream or milk, 1/4 cup of the cheese, a little more salt and pepper and whisk until well combined and pour on top of the vegetable mixture into each muffin cup. Use a knife, fork or spoon to make sure the eggs get all the way down to the bottom of the muffin cup around all the biscuit bites. Top with cheese on each one and cook about 30 minutes until golden brown. Let it rest a few minutes just to let is set before you remove them, about 3-5 minutes.
• As I said, make any combination you like. All cheese, sausage, ham, bacon, vegetarian -- there are endless combinations. And, this is a great way to use some leftovers in your fridge. ENJOY!

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.

BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
• In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
• Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.