What is a Stuffing Muffin?
Okay, these are basically like those little egg bites that you can get at Starbucks, but with leftover stuffing added into the mix. In addition to the eggs and stuffing, I also added leftover turkey and spinach. So it’s like little single-serving baked eggs with meat, vegetables, and stuffing. Super tasty, super portable, and the perfect make-ahead breakfast!
Choose Your Ingredients
These great little muffins are a super flexible way to combine your Thanksgiving leftovers into a “new” meal and avoid Thanksgiving burnout. The bulk of this recipe is leftover stuffing (dressing), but you can add a variety of other ingredients into the mix and make them your own. Here are some other ingredients that would taste awesome in these Leftover Stuffing Muffins:
Whatever you decide to add, make sure it’s chopped into small pieces!
Bake it as a Casserole
While I haven’t done this yet, you could definitely bake this as a breakfast casserole, just like a strata. This amount of ingredients would probably fit an an 8×8 or 9×9-inch casserole dish. You’ll need to bake it until the center reaches an internal temperature of 160ºF.
How Long Do They Last?
Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!
Servings: 12 muffins
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
Instructions
- Preheat the oven to 375 degrees. Grease a muffin tin with butter, oil, or non-stick spray. Thaw and squeeze the spinach dry.
- Add the stuffing, turkey, and spinach to a bowl, then stir gently to combine without breaking up the stuffing too much.
- Divide the stuffing mixture between all 12 wells of the muffin tin. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in around the stuffing.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Divide the egg mixture among the 12 wells, starting with 2 Tbsp per muffin and then adding a little bit more until all of the egg mixture has been used. The egg will not fully cover the stuffing, it will puff up as it bakes.
- Bake the muffins for 25-30 minutes or until golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm.
Nutrition
Serving: 1muffin Calories: 143kcal Carbohydrates: 12g Protein: 7g Fat: 7g Sodium: 347mg Fiber: 2g
How to Make Leftover Stuffing Muffins – Step by Step Photos
Start by preheating the oven to 375ºF. Grease a muffin tin with butter, oil, or non-stick spray.
Gently stir the ingredients together until combined. Try not to stir too vigorously because that moist stuffing can kind of turn into a paste if stirred too much, and you want this mixture to remain chunky.
Whisk together 6 eggs, 2 Tbsp of milk or cream, 1/4 tsp salt, and ¼ tsp freshly cracked pepper. Whisk until it’s really smooth to make it easier to pour into the muffin tins.
Divide the whisked egg mixture between all 12 wells of the muffin tin. To make sure you don’t run out of egg mixture, start by adding just 2 Tbsp to each well, then go back to add a little bit more to each until you’ve used all of the egg mixture. The egg will not fully cover the solid ingredients. The egg will puff up quite a bit as it bakes.
Bake the Leftover Stuffing Muffins in the preheated 375ºF oven for 25-30 minutes, or until the tops are brown and crispy on the edges. Let them cool slightly, then run a knife around the edges to help loosen and remove the muffins.
Allow them to cool to room temperature, then transfer to an air-tight container to store in the refrigerator or freezer. A quick zap in the microwave will make them hot and breakfast ready!
Recipe by Cook Good Recipes
