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!
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.
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.