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.
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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!
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.
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:
- Mix together the stuffing, veggies, cheese, and herbs.
- 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.
- 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.
- Bake until the eggs are set and the muffin tops are lightly browned.
- 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?
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!
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
Stuffing Muffins
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
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
Nutrition
