Stuffing Muffins Recipe (made with Holiday Leftovers!)
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!
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!
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!!
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!
Muffin Pan: A regular sized muffin pan can be substituted for the jumbo, simply scale back the stuffing.
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.)
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.