Description
These Leftover Stuffing Muffins transform your prepared stuffing or dressing into delicious, portable muffins perfect for using up leftovers. Combined with chopped turkey or ham, spinach, and a custard of eggs and milk, they bake into golden, crispy treats great for breakfast, brunch, or a snack.
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
- 6 large eggs
- 2 Tbsp milk
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 375 degrees Fahrenheit. Grease a 12-well muffin tin thoroughly with butter, oil, or non-stick spray to prevent sticking.
- Prepare Spinach and Mix Main Ingredients: Thaw the frozen spinach completely and squeeze out excess moisture. In a large bowl, combine the prepared stuffing, chopped turkey or ham, and the squeezed spinach. Stir gently, taking care not to break up the stuffing too much.
- Fill Muffin Wells: Divide the stuffing mixture evenly among the 12 muffin wells, loosely packing it to allow room for the egg mixture to fill in around it.
- Prepare and Add Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and freshly cracked pepper until smooth. Pour the egg mixture evenly over the stuffing in each muffin well, starting with approximately 2 tablespoons per muffin and adding more until all the egg mixture is used. Note that the egg mixture will not fully cover the stuffing but will puff up during baking.
- Bake Muffins: Bake in the preheated oven for 30 minutes until the muffins are golden brown and crispy on top. Remove from oven and allow to cool slightly.
- Remove and Serve: Run a knife carefully around the edges of each muffin to loosen them from the tin. Remove the muffins gently and serve warm.
Notes
- For a vegetarian version, omit the turkey or ham and consider adding extra spinach or mushrooms.
- You can substitute frozen spinach with fresh baby spinach (about 2 cups) sautéed and squeezed dry.
- Use leftover turkey, ham, or even cooked sausage for different flavor variations.
- If you prefer a dairy-free option, substitute milk with almond or oat milk and use a suitable non-dairy butter for greasing.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in a microwave or oven.
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: 140 mg
