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    Home » Recipe » Side Dishes » Leftover Stuffing Muffins

    Leftover Stuffing Muffins

    Published Nov 26, 2021 · Updated Nov 26, 2021 by Ginnie · Leave a Comment

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    These easy Stuffing Muffins are a delicious holiday treat!

    This recipe is easy enough to throw together in minutes, super tasty, and the perfect way to use up holiday leftovers.

    A overhead image of a muffin tin filled with the baked stuffin' muffins.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Raise your hand if you're a stuffing lover! It's typically my favorite part of any holiday meal, and I'm never made if there's plenty left over.

    If you're a stuffing fan too, you're going to LOVE these Stuffing Muffins. They're the perfect way to use up leftover stuffing

    These Muffins are the perfect individual serving size. Although you may find yourself reaching for more than one, and I wouldn't blame you ... they're scrumptious!

    Enjoy them with your holiday meal (they'd be great for brunch) or as a snack the next day. With their strata-like texture, they even make a delicious breakfast.

    Ready to try this easy recipe for yourself? Then keep reading for all the details!

    Closeup of the finished muffins.

    Ingredients

    This easy recipe can be made mostly with ingredients you already have in your pantry / refrigerator. Here's what you'll need:

    • Stuffing - Although you can certainly prepare it fresh (or use a mix), this recipe is the perfect way to use up leftover stuffing or dressing! I used my Sourdough Stuffing, and it was super delish here.
    • Cooked Veggies / Other Leftovers - This recipe is also great for using any other leftovers from your holiday or Thanksgiving feast, liked steamed / roasted / sautéed veggies or greens, like kale or spinach. You could also add diced fresh apple or dried cranberries. I used some roasted vegetables (carrots, potatoes, and onions).
    • Herbs / Green Onions - If you have any fresh herbs (like rosemary, sage, parsley, or thyme), throw them in. I added some leftover chives.
    • Cheese - A little cheese is the perfect flavor enhancer. I used sharp cheddar, you have lots of options here ... try gouda, parmesan, manchego, gruyere, etc. Anything flavorful will work.
    • Eggs + Milk - The eggs (along with a dash of milk) hold these Stuffin' Muffins together and give them strata-like texture.

    As you can see, this recipe is pretty flexible! As long as you keep the proportions the same, you can vary the ingredients depending on what you need to use up in your refrigerator.

    You'll Also Need

    You'll need a large bowl to mix everything together, as well as a muffin tin. This mixture has a tendency to stick, so a nonstick pan is best. I have this Wilton Muffin Pan, and it worked great.

    Muffin ingredients arranged on a marble counter.

    How to Make Stuffing Muffins

    This recipe couldn't be easier to make! You'll find a detailed, printable recipe at the end of this article, but here a quick overview:

    1. Mix together the stuffing, veggies, cheese, and herbs.
    2. Grease your muffin tin very thoroughly (I used butter), or spray generously with nonstick spray, making sure to get the corners. Divide stuffing mixture evenly between cups.
    3. Mix together the eggs, milk, salt, and pepper, then add to muffin cups (dividing evenly). Don't worry if the egg mixture doesn't reach the top of the cups ... it puffs up a bit as it bakes.
    4. Bake until the eggs are set and the muffin tops are lightly browned.
    5. Let the muffins cool slightly, then run a thin spatula around the outside of the cups to release them from the pan.

    And that's all there is to it! So simple, right?

    A photo collage showing how to make the muffins step-by-step.
    A plate topped with the finished muffin stuffing and some cranberry sauce.

    Storing Stuffin' Muffins

    Store any leftovers in an airtight container in your refrigerator. They will keep for three to four days. Rewarm gently in your microwave, oven, or air fryer before eating.

    Serving Suggestions

    Serve this Muffin Stuffing a part of your holiday meal or as a snack. They're even great for breakfast, which is how I enjoyed them. And let me tell you, I was sad when they were gone!

    You can eat the Muffins plain or pair them with leftover gravy or cranberry sauce (my husband loved them with this Cranberry Relish). Either way, they are totally delish!

    The finished recipe in a muffin tin after baking.

    Related Recipes

    Make these Stuffing Cups using my Sourdough Stuffing (which is what I used), Classic Bread Stuffing, or Mushroom Stuffing

    Looking for more ways to use up leftovers? Check out these recipes next:

    • Stuffing Stuffed Mushrooms
    • Cranberry Jalapeño Dip
    • Shepherd's Pie
    • Cranberry Brie Grilled Cheese
    • Baked Brie
    • Potato Croquettes
    A closeup of a muffin tin filled with the finished stuffin' muffins.
    A overhead image of the Stuffing Muffins in a muffin tin.
    Print Recipe SaveSaved!
    5 from 1 vote

    Stuffing Muffins

    These easy to make Stuffin' Muffins are the perfect holiday treat and a great way to use up leftovers!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Servings: 12 muffins
    Calories: 112kcal
    Author: Ginnie

    Ingredients

    • 3 cups leftover stuffing
    • 1 ½ cups cooked vegetables (or other leftovers)
    • ½ cup shredded cheddar (or other cheese)
    • 2 tablespoons minced green onions (or fresh herbs)
    • 6 large eggs
    • 2 tablespoons milk
    • ¼ teaspoon kosher salt
    • ½ teaspoon pepper

    Equipment

    • Muffin Pan

    Instructions

    • Preheat oven to 375 degrees. Generously grease a 12 cup muffin pan with butter or with nonstick cooking spray.
    • Mix stuffing, veggies, cheese, and green onions in a large bowl.
    • Divide stuffing mixture evenly between muffin cups.
    • Whisk together eggs, milk, salt, and pepper in a medium bowl. Spoon over stuffing mixture.
    • Bake until eggs are set, about 20 minutes.
    • Let cool slightly, then run a thin spatula around muffin to loosen from pan.
    • Serve warm. Enjoy!

    Notes

    The stuffing has a tendency to stick to the muffin pan, so don't skimp on the butter / nonstick spray. If you let them sit for a minute before eating they should also release from the pan a bit. Running a thin spatula around the muffins before removing them also helps.
    This recipe is really flexible and a great way to clean out your fridge. As long as you keep the proportions the same, you can uses different veggies, cheeses, and fresh herbs. 
    Make sure to read the info before this recipe for more tips and variations! 

    Nutrition

    Calories: 112kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A closeup of the finished Stuffing Muffins.
    Leftover Stuffing MuffinsLeftover Stuffing Muffins
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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