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 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
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
GRAVY-STUFFED STUFFING MUFFINS
Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.
Provided by Chef John
Categories Holidays and Events Recipes Thanksgiving
Time 3h55m
Yield 12
Number Of Ingredients 21
Steps:
- Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
- Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
- Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
- Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
- Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
- Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
- Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
- Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
- Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
- Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 14.3 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 877.1 mg, Sugar 4.3 g
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
SCRAMBLED EGG MUFFINS
I got this recipe from a magazine. It's very easy to make and is great for any meal. Kids love them.
Provided by Nicole Brummett
Categories Breakfast
Time 50m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage; drain well.
- Preheat oven to 350°.
- In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
- Stir in sausage and cheese.
- Spoon 1/3 cupfuls into greased muffin cups.
- Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.
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
SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams
STUFFING MUFFINS
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.
Provided by Tara Parker-Pope
Time 1h15m
Yield 12-18 Mini muffins (depending on pan)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
- Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
- Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
- Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until edges are browned. Remove from oven and let sit until cool enough to handle.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams
SCRAMBLED EGG MUFFINS
These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.
Provided by aveal
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g
CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
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 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.
STUFFING MUFFINS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Line 12 jumbo muffin cups with paper liners and fill with your favorite bread stuffing (we used Mushroom-Leek). Bake, uncovered, at 375 degrees F until golden, about 45 minutes.
- Mushroom-Leek Stuffing: Make Classic Stuffing with 3 cups chopped leeks instead of onions. Cook 1 pound sliced cremini mushrooms with the leeks and celery.
- Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes.
- Photography by Charles Masters
POACHED EGGS IN A MUFFIN TIN
Steps:
- Preheat the oven to 350 degrees F.
- Pour about 1 tablespoon water into each cup of a 12-cup muffin tin, then crack an egg into each. Bake until the whites are set and the yolks are cooked to the desired runniness, 10 to 15 minutes.
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
STOVE TOP SPINACH & FETA STUFFIN' EGG MUFFIN
Your family will love these egg muffins-made with stuffing pressed into muffin cups and filled with a tasty combination of spinach and feta.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 4
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 cups sprayed with cooking spray, forming 1/4-inch rim around top of each; fill with spinach.
- 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 290, Fat 15 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 225 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
STUFFIN' MUFFINS
This is a quick and crispy way to make stuffing the life of your Thanksgiving celebration. The recipe can be made ahead and warmed just before serving. This recipe will make 12 muffins.
Provided by CookingONTheSide
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon in a large saute pan until just brown and crispy.
- Remove with a slotted spoon and pour off excess grease from the pan.
- Coarsely chop the onions and celery and saute in the pan with the butter until soft and translucent.
- Add the poultry seasoning and stir for a minute or two.
- Return the bacon to the pan along with the cubed bread.
- Moisten with the turkey or chicken broth and stir well to combine.
- Add salt and pepper to taste.
- Allow to cool slightly while the bread absorbs the broth.
- Grease a muffin tin with butter.
- Scoop portions of the stuffing into 3-inch balls and place into each muffin cup.
- Bake at 400 degrees until the tops and sides are light brown, about 15-20 minutes, depending on your oven; this is just an estimate so watch closely!
Nutrition Facts : Calories 326.4, Fat 23.3, SaturatedFat 8.8, Cholesterol 55.2, Sodium 597.9, Carbohydrate 20.5, Fiber 1.2, Sugar 1.6, Protein 8.7
STUFFIN' EGG & TURKEY MUFFIN
Prepare to wow the brunchtime crowd with a savory blend of stuffing mix, eggs and turkey baked bits in cheesy muffin cups.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package, stirring in chili powder and half the cilantro and 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 bits and cheese.
- Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. Let stand 5 min. Sprinkle with remaining cilantro before serving.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 380 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
STUFFIN' MUFFINS BASE RECIPE BY TASTY
Here's what you need: bread, unsalted butter, yellow onion, celery, garlic, McCormick® Rubbed Sage, dried thyme, kosher salt, black pepper, chicken stock
Provided by McCormick
Categories Dinner
Yield 8 cups
Number Of Ingredients 10
Steps:
- Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4-6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
- Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, Sugar 3 grams
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