Monday, July 6, 2009

Kraft Stuffin' Egg Muffins

One of our favorite treats to serve up at family brunches, these stuffin' egg muffins concocted by the genius's in the Kraft kitchen are always a crowd pleaser. Even better, the leftovers can be wrapped and refrigerated to enjoy later.

Stuffin Egg Muffins

Ingredients -

1 pkg. Stove Top Stuffing Mix
8 eggs
2 tbsp. Oscar Mayer Real Bacon Bits (vegetarians obviously omit these)
1/4 cup Kraft Mozza-Cheddar Shredded Cheese

Directions -

1. Pre-heat oven to 400. 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.

2. Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.

3. Bake 20 min. or until yolks are set. Let stand 5 min. before serving.

Tip - These stuffin' egg muffins make a great portable breakfast or lunch. Bake as directed and refrigerate until ready to eat. Wrap in wax paper, then reheat in microwave on HIGH 15 sec.

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