Leftover Stuffing Muffins

4.91 from 40 votes

Leftover Stuffing Muffins

Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 143kcal

Author: Beth Moncel

Equipment

Muffin Pan
Whisk
Measuring Cups Spoons

Ingredients

2 tsp butter (for greasing the muffin tin)
3 cups prepared stuffing or dressing
1 cup chopped turkey or ham
1/4 lb. frozen spinach, thawed and squeezed
6 large eggs
2 Tbsp milk
1/4 tsp salt
1/4 tsp Freshly cracked pepper

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.

See how we calculate recipe costs here.

Nutrition

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