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Transform your holiday and Thanksgiving leftovers into Stuffing Muffins with just 5 minutes of hands on prep and a muffin pan! Featuring leftover Thanksgiving dressing or stuffing along with eggs and turkey, ham, or beef roast, you can easily customize this stuffed muffins recipe with whatever you have laying around the kitchen.

Featured comment: These muffins were the perfect way to use up my Thanksgiving leftovers. My boys absolutely loved them with sausage patties. Thank you! – Page

Serve these egg stuffing muffins for breakfast or brunch with warm cranberry sauce, leftover gravy, or a simple hollandaise sauce made in a blender (recipe included)! Regardless of how you plate them, these mini stuffing cupcakes are a delicious and fun way to use up those holiday leftovers!

Update: This post was originally published in November 2015. I made updates to the post below to include more information about these muffins! Plus, I’ve included step-by-step photos and a recipe video to show you how quick and easy it is to make this egg stuffing recipe from your Thanksgiving turkey and stuffing leftovers! 

Happy Week of Thanksgiving, friends! I hope you are enjoying the holiday season!

Today I am sharing a fun, yet super simple and delicious way to transform your Thanksgiving dinner (or any holiday) leftovers into a brand new, delicious meal!

About this stuffing leftovers recipe 

I got the idea for these Leftover Thanksgiving Dinner Muffins from my friend, Alice’s Baked Egg Tater Tot Muffins. I was thinking about ways to use up our favorite Thanksgiving side dish, stuffing leftovers. Immediately, I thought about those adorable little cups and how they would be absolutely perfect with a little holiday spin. Enter this recipe for leftover stuffing muffins!

These Stuffing Muffins are essentially your Thanksgiving dinner transformed into a portable meal perfect for breakfast, brunch, snack-time, lunch and every meal in between! I especially love them for a quick and easy brunch or lunch with a simple green salad or bowl of fruit.

These cute little muffins are savory and delicious on their own, but they taste over-the-top-yum with the sage hollandaise (because more butter makes everything better. Am I right?). The hollandaise sauce is made in the blender, so it’s ridiculously quick and easy to prepare! There’s no need for constant whisking and it can literally make it as fast as you can melt butter! The hollandaise sauce adds a touch of herbaceous, creamy decadence that makes these stuffing cakes just moreish! Honestly, I don’t recommend you skip the sauce! However, if hollandaise isn’t your thing, you can also drizzle these mini stuffing muffins with leftover gravy or dollop them with a bit of cranberry sauce instead!

why you’ll love this recipe for leftovers

  • Quick & Easy. This recipe for leftover stuffing requires just 5 minutes of hands-on prep and 15 minutes of baking!
  • Made with Leftovers. It’s super easy to find the ingredients for this stuffing leftovers recipe!
  • So flavorful. The best of your holiday dinner all in one!
  • Customizable. This recipe with leftover stuffing is totally customizable. You can layer any of your favorite leftovers, such as mash potatoes, into stuffed muffins. Yum!
  • Freezer Friendly. These stuffin muffins store great and pack well for fast grab-and-go meals.

Overhead photo of a stuffing biscuit with eggs, turkey, leftover thanksgiving dressing and hollandaise sauce.

What holiday leftovers can I use to make stuffing muffins?

Stuffing muffins are a flexible and easy way to transform your holiday leftovers into a brand new, delicious meal! The base of the muffin is made with leftover stuffing (or Thanksgiving dressing). However, you can add a wide variety of other ingredients to make them your own! Below are a few ideas to help spark your culinary creativity!

Stuffing muffins variations

  • Stuffing: Stuffing forms the base of these muffins. You can use any stuffing leftovers you have in your refrigerator!
  • Protein: I typically use turkey. However, ham, pork, bacon, or even sausage patties are delicious in these muffins! Just make sure to fully cook your protein before assembling and baking the stuffing bites. You can chop the protein up and mix it into the stuffing or you can lay a slice on top of the stuffing (as shown here).
    • Substitution: Don’t wait for holiday leftovers to make these muffins! They are SO yummy with turkey lunchmeat!
  • Egg: I love topping my stuffing muffins with an egg for a bit more sustenance! You can leave the egg whole (as shown) or scramble the eggs before adding them to the muffins. Alternatively, you can leave the eggs out of the recipe if you prefer.
  • Greens: If you have leftover greens, such as sautéed spinach or kale, you can chop them up and stir them into the stuffing mix!
  • Veggies: You can chop up any leftover vegetables, such as roasted mushrooms, and stir them into the stuffing mix before baking!
  • Cheese: If you love cheese, try topping your muffins with your favorite variety (cheddar, provolone, mozzarella and more!) before baking.
  • Potatoes: If you have leftover mashed potatoes, you can use them to “frost” your muffins, creating a cupcake! Bake the muffins according to the recipe instructions and re-heat the potatoes until warm throughout. Once the muffins are done baking use a spoon or piping bag to dollop the potatoes on top and enjoy!
  • Cranberry Sauce: A dollop of warm leftover cranberry sauce is a great way to garnish these little muffins! (Add the cranberry sauce after the muffins are done baking this stuffing leftovers recipe.)
  • Gravy: If you are a gravy fan, try dipping your warm muffins in leftover gravy for a hearty touch!
  • Seasoning: Kosher salt and pepper are a must. However, you can also use your favorite seasoning mixes, such as Italian spice, to add flavor.

How to easily make muffins with leftover stuffing?

This breakfast egg muffins recipe for leftover stuffing requires just 5 minutes of hands-on preparation and are so easy to make!

  1. Assemble: Grease a muffin pan and add 1/2 cup of stuffing into each muffin tin. Use the back of a measuring cup to gently press down to compress the stuffing mixture. Top with leftover roast turkey, holiday ham or whatever cooked protein you love! Crack one egg on top of each stuffing muffin.
  2. Bake: Transfer the muffin pan to the oven and bake until the eggs are just set.
  3. Make Hollandaise (optional): Place all the ingredients into a blender or food processor. Pulse to combine everything together. With the motor running, slowly drizzle in the melted butter. Continue to process until the hollandaise is smooth.
  4. Serve: Remove the muffins from the oven and drizzle them with hollandaise (or use the sauce as a dip!). Serve and enjoy!

How to make recipe for leftovers stuffing muffins: step-by-step photos

This stuffing leftovers recipe is super easy to make! But, don’t take my word for it, check out the step-by-step photos below. (Please scroll down for the complete printable recipe card at the bottom of the page!)

Overhead step-by-step photo collage of how to make muffin recipe with leftover stuffing.

Tips for the best leftover stuffing muffins

  1. Protein: You can use any protein you like!! Leftover turkey, ham or beef roast are all delicious! However, you can also use rotisserie chicken, sliced pork and sausage patties! (Note: Just make sure your protein is cooked before assembling these muffins.)
  2. Stuffing: You can use whatever stuffing you have leftover. There is no need to heat the stuffing before preparing these muffins. If your stuffing is dry, add a bit of broth or stock!
  3. Muffin pan: You can substitute a regular-size muffin pan for the jumbo! However, you will need to adjust the baking time.
  4. Press it: Make sure you gently press down on the stuffing in the muffin tin to level it out. I found that using a measuring cup is a great way to do this. Make sure you lightly spray the bottom of the cup with oil to prevent the stuffing from sticking to the cup. (Check out the recipe video below to see me using the measuring cup.)
  5. Bake time: The precise baking time will depend on how runny or cooked you want your egg. In the video below I cooked my eggs for 15 minutes, and as you can see the yolk was still nice and runny. If you want a more cooked yolk, scale the baking time up to 18-20 minutes.

Straight on photo of a breakfast muffin made from stuffing leftovers recipe.

Storing and reheating mini stuffing

Food safety is of the utmost importance! Please follow the tips below to ensure you are properly storing and reheating your leftover muffins!

How to store stuffing biscuits?

If you have leftover Thanksgiving Leftovers Stuffing Muffins, allow the muffins to cool completely to room temperature. Once cool, transfer muffins to an airtight container and store in the refrigerator.

How long will stuffed muffins keep?

The length of time stuffing muffins will keep (or last) depends upon how old your holiday leftovers are. To determine how long you can store the muffins, please refer to the storage length of various Thanksgiving leftovers below.

  • Stuffing: Stuffing will last up to three to four days days in the refrigerator.
  • Turkey: Roast turkey will keep for up to three to four days if properly stored.
  • Ham: Properly stored holiday ham will last for three to four days in the refrigerator.
  • Mashed Potatoes: Creamy potatoes will last three to five days in the fridge.
  • Cranberry Sauce: Homemade cranberry sauce will last in refrigerator for 10 to 14 day.
  • Gravy: Gravy is the most perishable holiday leftover, and according to the USDA, gravy will keep for up to three days in the refrigerator.
  • Stuffing Muffins: If you muffins are made with fresh ingredients (and not leftovers), they will keep for up to five to six days in the refrigerator.

How to reheat Thanksgiving muffins?

Reheating stuffing is easy – the best way to reheat your muffin cup is in the oven. Follow the simple instructions below:

  • Preheat your oven to 300-degrees Fahrenheit.
  • Lightly wrap an individual muffin in aluminum foil.
  • Reheat muffins for 10 minutes, or until warm throughout.

Can I freeze stuffing cupcakes?

Absolutely! You can freeze leftover stuffing cups to enjoy at a later date! Let the muffins cool completely after baking and transfer them to a freezer-safe resealable bag or airtight container. Store in the freezer for up to one month.

To reheat: Thaw leftover stuffing muffins completely before reheating in the oven according to the instructions above.

Close-up angle photo of a hand holding a Stuffing Cupcake made from a recipe for leftover stuffing.

So, stop fretting over what to do with those Thanksgiving leftovers and love them instead!

Let me know what leftovers you use in this recipe for leftover stuffing muffins! I love hearing about your delicious creations. Until next time friends, cheers!


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More simple egg breakfast recipes!

How to make Stuffing Muffins Recipe for Leftover Stuffing 👇

Overhead shot of a Turkey, Egg & Stuffing Muffin on a white plate with a small, clear bowl of blender sage hollandaise sauce and other muffins slightly out of frame

Stuffing Muffins (Recipe with Leftover Stuffing)

5 from 17 votes
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6 Jumbo Muffins
These Egg, Turkey & Stuffing Muffins are an easy, portable breakfast made with Thanksgiving leftovers and a muffin tin.  With stuffing, slices of turkey, eggs and an easy blender sage hollandaise sauce, these muffins are perfect for breakfast, brunch or snacking!


  • 1 Jumbo Muffin Pan (for stuffing muffins)
  • Optional Small Saucepan + Blender (for hollandaise)



  • 3 Cups Leftover Stuffing – cooked
  • 6 Slices Leftover Turkey – cooked and sliced
  • 6 large Eggs
  • Kosher Salt and Pepper , to taste

Sage Hollandaise


  • Preheat oven to 425 degrees F. Spray 6 cavities of a jumbo muffin tin with non-stick cooking spray.
  • For the Muffins: Place ½ cup of stuffing into each muffin tin and press down gently to level.
    Top each with a slice of cooked turkey, ham, roast beef, pork or sausage patty.
    Crack one egg on top of each and season with a pinch of salt and pepper.
  • Bake: Transfer to the oven and bake for 15-20 minutes*, or until eggs are just cooked. Remove from oven and let cool in pan 3-5 minutes. Transfer to a platter or serving plate.
  • Meanwhile, Prepare the Hollandaise: Melt butter over medium heat in a small sauce pan. Place egg yolks, sage, lemon juice, measured salt and pepper in the bowl of a food processor or blender. Pulse to combine. With the blender running, slowly drizzle in the butter. Process until smooth and creamy. Taste and adjust for seasoning.
  • Serve warm Turkey, Egg & Stuffing Muffins drizzled with hollandaise, or with sauce on side for dipping. Enjoy!



  1. Protein: While I used leftover cooked Thanksgiving turkey for the muffins you see photographed, I have also used leftover holiday ham and cooked chicken breast before - and the results were just as delicious! Sliced pork and sausage patties are delicious as well!!
  2. Stuffing: For these muffins you can use whatever cooked stuffing you have on hand!  There is no need to heat the stuffing before preparing these muffins.  Simply pull the stuffing from the fridge and follow the instructions in the recipe.  If you don't have any stuffing on hand, you can absolutely make some!  I have two delicious stuffing recipes HERE and HERE! If your stuffing is on the dry side, add a bit of broth or stock to help moisten it up!
  3. Muffin Pan: A regular sized muffin pan can be substituted for the jumbo, simply scale back the stuffing.
  4. Assembling: Make sure you gently press down on the stuffing in the muffin tin to level it out.  I found that using a measuring cup is a great way to do this.  Make sure you lightly spray the bottom of the cup with oil to prevent the stuffing from sticking to the cup.  (Check out the recipe video below to see me using the measuring cup.)
  5. Bake Time: The baking time for these muffins will depend on how runny or cooked you want your egg.  In the video below I cooked my eggs for 15 minutes, and as you can see the yolk was still nice and runny.  If you want a more cooked yolk, scale your cooking time up to 18-20 minutes.
Nutritional information is an approximation based upon 6 muffins and includes the hollandaise sauce. Exact information will depend upon the brands of ingredients and precise measurements used.


Calories: 435kcal    Carbohydrates: 22g    Protein: 14g    Fat: 31g    Saturated Fat: 14g    Cholesterol: 335mg    Sodium: 670mg    Potassium: 187mg    Fiber: 3g    Sugar: 2g    Vitamin A: 1210IU    Vitamin C: 0.3mg    Calcium: 83mg    Iron: 2.4mg

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