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  1. Stuffin' Egg Muffin

Stuffin' Egg Muffin

00:30:00 4 servings, 2 egg muffins (188 g) each
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71 64 Reviews
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4 servings, 2 egg muffins (188 g) each

Stove Top provides the crust and seasonings for this breakfast or brunch idea!

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Make It

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  • Heat oven to 400°F.
  • 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.
  • Crack 1 egg into each stuffing cup; top with bacon and cheese.
  • Bake 20 min. or until yolks are set. Let stand 5 min. before serving.

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.


  • 4 servings, 2 egg muffins (188 g) each

Nutritional Information

Serving Size 4 servings, 2 egg muffins (188 g) each
Calories 340
% Daily Value
Total fat 19g
Saturated fat 5g
Cholesterol 380mg
Sodium 780mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 3g
Protein 18g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 20 %DV

* 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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