About the Recipe
We’re all about reducing food waste over here at Budget Bytes, so I want to make sure you’ve got plenty of options for enjoying your Thanksgiving leftovers later this week!
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
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:
Roasted sweet potatoes or butternut squash
Chopped green beans
Cheese (cheddar, brie, mozzarella, feta, goat)
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 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?
You’ll want to either freeze or eat these leftover stuffing muffins within a few days, assuming you made them the day after Thanksgiving. Unfortunately, there’s no exact lifespan of dishes like this because the freshness and safety of leftovers can depend on so many different things, like how long the ingredients stayed at room temperature before they were refrigerated, the conditions within your refrigerator, and how quickly they were able to cool down once inside the refrigerator. When in doubt, play it safe!
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.