Stuffing is a classic Thanksgiving side, but it’s much less versatile than turkey when it comes to post-Thanksgiving leftovers. I came across these stuffin’ egg muffins at a family breakfast once, and instantly fell in love. The muffin tastes like an amped up breakfast sandwich, with the classic bacon, egg and cheese combo, but using stuffing as the carb. They only take about a half hour to make which makes them perfect for an easy post-Thanksgiving brunch.
I have only ever made the recipe with a classic stuffing, but using a cornbread or sausage-filled variety will only add to the flavors and texture of the muffin. The recipe below makes 6 muffins, but it can be altered if you have more or less stuffing. You could also try garnishing the finished muffins with chives, or serving them with salsa to add something more to the dish.
This Thanksgiving, instead of making the typical turkey panini, give these stuffin’ egg muffins a try and you’ll never look at leftovers the same way.
Bacon, Egg & Cheese Stuffing Muffins
Ingredients
Instructions
Preheat the oven to 450° Fahrenheit.
Grease the muffin tin with a generous amount of cooking spray.
#SpoonTip: These muffins can be tough to get out of the pan, so if you want to minimize cleanup and effort, you can use an aluminum tray.
Press stuffing into the greased muffin tin, pushing it against the sides to leave a well for the eggs.
Crack the eggs into the stuffing-lined tins. If you want your muffins to be extra cheesy, you can sprinkle some cheese in before you put the eggs in.
Sprinkle a generous amount of bacon and cheese on top of the eggs.
Bake for anywhere from 10-20 minutes, depending on how you like your eggs.
I baked mine for 20, resulting in a fully-cooked yolk.
Take muffins out of the oven and place on a cooling rack. Let cool for 10 minutes. Take them out of the tin, let set for 5 minutes, and enjoy.