Leftover Stuffing Muffins
Thanksgiving Leftover Stuffing Muffins are made in minutes with leftover stuffing and turkey for a tasty breakfast or snack that you can dip in cranberry sauce or gravy!
Servings 12 muffins
Ingredients
- 3 1/2 cups leftover stuffing*
- 1 cup cubed leftover cooked turkey
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- Freshly cracked pepper, to taste
- 1/2 cup shredded Tillamook Medium Cheddar Cheese
- Leftover cranberry sauce or gravy, if desired
Instructions
- Preheat the oven to 375°F. Generously and thoroughly grease a standard muffin tin.
- Divide the stuffing and turkey between all 12 cups without packing in the mixture.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and parsley. Divide the egg mixture among the cups, filling each just over half full to give room for the muffins to expand as they bake. Sprinkle with the cheese.
- Bake the muffins for 25-30 minutes or until lightly 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 or store in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave.
Notes
*If your leftover stuffing is super dry, add in a splash of chicken or turkey stock to moisten. It should be moist but not soggy.