5 from 13 votes
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
Egg, Turkey & Stuffin' Muffins {with Blender Sage Hollandaise}
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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!

Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: blender, holiday, hollandaise, leftovers, sage, stuffing, thanksgiving, turkey
Servings: 6
Calories: 435 kcal
  • Muffins:
  • 3 Cups Stuffing – cooked
  • 6 Slices Turkey – cooked and sliced
  • 6 large Eggs
  • Kosher Salt and Pepper , to taste
  • Sage Hollandaise:
  • 1 Stick Unsalted Butter
  • 3 Egg Yolks
  • 1 TBS Sage Leaves – roughly chopped
  • 1 tsp Lemon Juice
  • ¼ tsp Kosher Salt
  • 1/8 tsp Pepper
  1. Preheat oven to 425 degrees F. Spray 6 cavities of a jumbo muffin tin with non-stick cooking spray.
  2. For the Muffins: Place ½ cup of stuffing into each muffin tin and press down gently to level. Top each with a slice of turkey. Crack one egg on top of each and season with a pinch of salt and pepper.
  3. 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.

  4. 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.
  5. Serve warm Turkey, Egg & Stuffin’ Muffins drizzled with hollandaise, or with sauce on side for dipping. Enjoy!

Recipe Video

Recipe Notes

1. While I used leftover cooked Thanksgiving turkey for the muffins you see photographed, I have also used cooked chicken before and the results were just as delicious!  You could also substitute cooked sliced pork, or sausage patties if you would like!


2. 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!


3.  A regular sized muffin pan can be substituted for the jumbo, simply scale back the stuffing.


4.  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.  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.

*Sage Hollandaise adapted from Food Network

*Nutritional Information includes the hollandaise.

Nutrition Facts
Egg, Turkey & Stuffin' Muffins {with Blender Sage Hollandaise}
Amount Per Serving
Calories 435 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 335mg112%
Sodium 670mg29%
Potassium 187mg5%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 1210IU24%
Vitamin C 0.3mg0%
Calcium 83mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.