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Stuffin' Egg Muffin
Stuffin' Egg Muffin

Stuffin' Egg Muffin

73 Review(s)
Cook Minutes 30 Min
Prep : 10 Min Cook: 20 Min
Stove Top provides the crust and seasonings for this breakfast or brunch idea!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
8 eggs
2 Tbsp. Oscar Mayer Real Bacon Bits
1/4 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
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Step 1
Heat oven to 400°F.
Step 2
Prepare stuffing mix as directed on package; press 1/4 cup onto bottom and up side of each of 8 muffin pan cups, forming about 1/4-inch rim around top of cup.
Step 3
Crack 1 egg into each stuffing cup; top with bacon and cheese.
Step 4
Bake 20 min. or until yolks are set. Let stand 5 min. before serving.
Kraft Kitchen Tips!
From the Eggsperts at Egg Farmers of Canada
Hard-cooked eggs can be stored in the fridge for up to one week. Cook a dozen on a Sunday night. Enjoy them as snacks during the week, or take them to work with some salad greens for an incredible protein-packed lunch!
Make Ahead
Bake these tasty egg muffins as directed, then cool and refrigerate up to 24 hours. When ready to serve, wrap each serving in waxed paper, then reheat in microwave on HIGH 15 sec. or just until warmed.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 5 g
25 %
Cholesterol 380 mg
Sodium 780 mg
33 %
Carbohydrate 23 g
Fibre 1 g
Sugars 3 g
Protein 18 g
Vitamin A
25 %
Vitamin C
2 %
10 %
20 %
4 servings, 2 egg muffins (188 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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