Baked Egg Stuffing Cups Recipes
EASY STUFFING-EGG BAKE
Look no further for an easy brunchtime stuffing and egg bake recipe. With tomatoes, mushrooms and more, our Easy Stuffing-Egg Bake recipe is delicious!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until blended. Stir in stuffing mix.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with mushrooms, tomatoes and onions.
- Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 200 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
CHEESY STUFFING CUPS
From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery.
Provided by Kitty Kat Cook
Categories Thanksgiving
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
- Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 10 mins or until cups are heated through and cheese is melted.
Nutrition Facts : Calories 253.5, Fat 16.7, SaturatedFat 8.7, Cholesterol 64.8, Sodium 515.6, Carbohydrate 17.1, Fiber 1.1, Sugar 2.7, Protein 9.4
BAKED EGG & STUFFING CUPS
Steps:
- Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper., Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage.
Nutrition Facts :
CHEESY EGG & SAUSAGE STUFFING BAKE
Mix five simple ingredients pork sausage, shredded cheese and cracked eggs with stuffing mix for this morning stuffing bake. Cheesy Egg & Sausage Stuffing Bake is easy to make and easy to enjoy!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown sausage in skillet; drain.
- Whisk eggs and milk in large bowl until blended. Add sausage and remaining ingredients; mix well.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 45 to 50 min. or until center is set.
Nutrition Facts : Calories 460, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 245 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
BAKED EGG & STUFFING CUPS
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. -Karen Deaver, Babylon, New York
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper., Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage.
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LEFTOVER STUFFING WITH CHEESY BAKED EGGS - A WELL …
From seasonedkitchen.com
Servings 4Estimated Reading Time 3 minsCategory Breakfast And Brunch
- Preheat oven to 400 degrees. Grease a 10-inch round baking dish (can also use a 9-inch square dish or a 7- by 11-inch dish).
- If your stuffing is a bit dry, moisten with some vegetable or chicken broth. Spoon stuffing into prepared pan and spread into an even layer. Make four hollowed-out spaces and put one egg in each space. Bake for 12 minutes.
- Remove from oven and sprinkle with cheese; season with salt and pepper. Bake for an additional 2 minutes or until eggs are almost to desired doneness.
- Remove from oven and let sit for around 3 to 5 minutes before serving – note that eggs will continue cooking after removing from the oven.
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- Preheat the oven to 375°F. Grease four individual-size ramekins or baking dishes (at least 8 ounces) with the softened butter.
- Scoop 1 cup of the stuffing into each prepared ramekin. Make a well in the center of each and then crack an egg into it.
- Drizzle 1 teaspoon cream over each egg. Sprinkle 1 tablespoon Parmesan into each ramekin and then season with salt and pepper.
- Transfer the ramekins to a baking sheet and bake until the egg whites are set but the yolks are still jiggly, 12 to 15 minutes. Serve immediately.
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From myrecipes.com
Servings 1Total Time 1 hr 35 mins
- Preheat the oven to 275ºF. Slice the brioche into rough 1-inch chunks and lay on a large sheet pan. Bake until dry (depending on how stale the bread was when you started this can take anywhere from about 45 minutes-1 hour). When the breadcrumbs are finished, let them cool slightly, then transfer to a large bowl.
- In a large skillet, melt the butter and let it foam over medium heat. Add the onions and sauté until translucent, then add the celery, mushrooms, 1 teaspoon salt and pepper. Cook until the vegetables are soft, about 5 more minutes.
- Pour the vegetables into the bowl with the bread, and mix in the herbs and vegetable stock. Taste, and add remaining salt and more pepper if needed.
- Increase the oven temperature to 375ºF and butter a 13x9-inch casserole dish. Pour the casserole mixture into the dish. Note: at this point, the casserole can be covered with plastic wrap and chilled overnight in the refrigerator.
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