Stuffing Egg Pie


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  • 1-6 oz. pkg. Stove Top stuffing mix, for chicken
  • 9 large eggs
  • 1/4 C. milk (or less, same consistency as used for scrambled eggs)
  • Instant onion bits
  • 6 slices Canadian bacon, diced
  • Colby/Monterey Jack fine shredded cheese
  • Parsley flakes


  • Preheat oven to 400 °F. Prepare stuffing according to directions on package; omit standing time. Spray glass 9 1/2″ pie dish with cooking spray. Press stuffing mix on bottom and up sides of pan/dish. Mix eggs and milk. Pour mixture on top of stuffing. Sprinkle an onion on top, then evenly distribute Canadian bacon; add shredded cheese to cover top, then sprinkle with parsley. Bake for approximately 30 to 35 minutes. Let stand for 5 minutes. Makes 6 wedge servings.