Leftover Stuffing Muffins

Stuffing or dressing, whatever you call it, I love it. Sometimes, when I get a craving, I will even just make up a box of store bought Stove-Top Stuffing and enjoy it with nothing else.

While My Shirley makes excellent stuffing for the turkey for Easter, Thanksgiving and Christmas, I know it won’t last long so I always make extra in the slow cooker using the recipe you can find by clicking here Slow Cooker Stove Top Turkey Stuffing.


For the next few days following any one of these holidays we will enjoy turkey dinners made of the leftovers and when we get tired of that we will make leftovers from the leftovers such as Leftover Turkey Casserole


And even after all that, we will sometimes still have some stuffing leftover from all the leftovers.


Stuffing sandwiches are fine, but this is another great recipe that I like to make from Turkey Stuffing.


Here’s another little secret. You don’t even have to wait for Easter, Thanksgiving or Christmas to come and go, you can always make this recipe using a box of store bought Stove-Top Stuffing.


Stuff You’ll Need:

  • 2 or 3 slices of bacon

  • 5 large eggs

  • ½ cup Corn Flakes, crushed

  • 2 cups leftover turkey stuffing

  • 8 parchment muffin cups

  • 3 slices of onion, chopped

  • Salt

  • Pepper

  • Garlic powder

  • Shredded cheddar cheese


Do This:

  1. Preheat oven to 400° F.

  2. Fry up 2 or 3 slices of bacon until crisp. Place on a paper towel to drain and set aside. 

  3. Beat 1 large egg in a medium sized bowl.

  4. Add Corn Flakes & Stuffing and mix well.

  5. Place 8 parchment muffin cups into a muffin pan.*

  6. Add a small amount of dressing to each parchment cup pressing it up the sides to form a nest for the egg mixture.**

  7. In the bowl you just used to make the stuffing mix, add 4 large eggs and beat.

  8. Add onion then salt, pepper and garlic powder to taste and mix well.

  9. Pour equal amounts of egg mixture into your stuffing nests.

  10. Break up the cooled bacon into small bits and sprinkle over the eggs.

  11. Top with shredded cheese and bake for about 20 minutes. 


Tips:

* I usually spray the muffin before putting the parchment cups in just in case some dressing or egg gets in between the parchment cup and muffin pan.


** I find it easier to flatten each parchment cup on the counter and spread a thin layer of dressing on it, prior to fitting it in the muffin pan.


I'd love to hear what you think of this recipe and let me know if you made any changes to it.


If you have any questions or comments about this recipe, you can email me at Recipes@DogOnARoot.com





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