Description
A delightful dish to transform leftover stuffing into scrumptious muffins, perfect for brunch or a satisfying snack.
Ingredients
Scale
- 4 cups leftover stuffing (any variety)
- 3 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 cup milk (or non-dairy milk for a vegan option)
- 1/2 cup diced vegetables (bell peppers, onions, or mushrooms)
- 1/4 cup fresh herbs (like parsley or thyme)
- Salt and pepper to taste
- Optional: 1/2 cup turkey or chicken (diced, if you have leftovers)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with muffin liners.
- Combine the leftover stuffing, diced vegetables, herbs, and optional turkey or chicken in a large mixing bowl.
- Whisk together the eggs and milk in a separate bowl until well blended.
- Pour the egg mixture into the stuffing mixture and stir gently.
- Fold in the shredded cheese until evenly distributed.
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20 to 25 minutes or until golden brown and a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
For healthier alternatives, consider vegan cheese, whole egg substitutes, or incorporate cauliflower rice for a low-carb option. Store in the refrigerator for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg