Description
Transform your holiday leftovers into delicious muffins with this simple recipe for leftover stuffing muffins, perfect for a creative twist on traditional stuffing.
Ingredients
Scale
- 4 cups leftover stuffing (preferably herb-seasoned)
- 2 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup milk (or a plant-based alternative)
- 1 tablespoon butter (or vegan butter) for greasing the pan
- Optional: 1 cup cooked veggies (like diced bell peppers or spinach)
- Optional: Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Combine leftover stuffing and eggs in a large bowl, mixing well.
- Pour in the milk and mix until blended.
- Fold in the shredded cheese carefully.
- Distribute the mixture into the greased muffin cups, filling each about three-quarters full.
- Bake for 25-30 minutes until golden brown.
- Cool for a few minutes before removing from the pan.
Notes
To make these muffins vegan, replace eggs with flax eggs and use plant-based milk and cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg