Leftover Stuffing Muffins

Print Friendly, PDF & Email

Transform your Thanksgiving leftovers into Stuffing Muffins with just 5 minutes of hands on prep and a muffin pan! You can use use leftover stuffing, collard greens and the egg, to have a complete hearty breakfast.



  • 3 Cups Leftover Stuffing – cooked
  • 6 Slices Leftover Turkey – cooked and sliced
  • 6 large Eggs
  • Kosher Salt and Pepper , to taste

Sage Hollandaise

  • 1 Stick Unsalted Butter
  • 3 Egg Yolks
  • 1 Tablespoon Sage Leaves – roughly chopped
  • 1 teaspoon Lemon Juice
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper


  1. Preheat oven to 425 degrees F. Spray 6 cavities of a jumbo muffin tin with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm Turkey, Egg & Stuffing Muffins drizzled with hollandaise, or with sauce on side for dipping. Enjoy!
Source: nospoonnecessary.com