Description
Leftover Stuffing Muffins transform your leftover stuffing into delicious, golden brown individual muffins packed with turkey, spinach, and eggs. Perfect as a hearty breakfast or savory snack, these muffins are easy to prepare and bake to crispy perfection.
Ingredients
Scale
Main 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 dry
- 6 large eggs
- 2 Tbsp milk
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375 degrees Fahrenheit. Grease a 12-well muffin tin with butter, oil, or non-stick spray. Thaw and squeeze the spinach dry to remove excess moisture.
- Combine Stuffing Mixture: In a bowl, gently stir together the prepared stuffing, chopped turkey, and squeezed spinach, taking care not to break up the stuffing too much.
- Fill Muffin Wells: Divide the stuffing mixture evenly between the 12 muffin wells, loosely packing the stuffing so there’s room for the egg mixture to fill in around it.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and freshly cracked pepper until well combined.
- Add Egg Mixture: Carefully pour the egg mixture over the stuffing mixture in the muffin wells, starting with about 2 tablespoons per muffin and adding a little more until all the egg mixture is distributed. The eggs will puff up during baking and will not completely cover the stuffing initially.
- Bake Muffins: Bake in the preheated oven for 30 minutes or until the tops are golden brown and crispy.
- Cool and Serve: Allow the muffins to cool slightly, then run a knife around the edges to loosen them before removing from the tin. Serve warm.
Notes
- Use any type of leftover stuffing or dressing, whether bread or cornbread-based.
- Substitute turkey with ham or cooked chicken for different flavors.
- Make sure to squeeze the thawed spinach well to avoid excess moisture making the muffins soggy.
- These muffins can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- They make a great savory breakfast or party appetizer.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 130 mg
