Description
A delightful way to reinvent leftover stuffing into fragrant, soft, and delicious muffins, perfect for breakfast or as a side dish.
Ingredients
Scale
- 4 cups leftover stuffing
- 1/2 cup chicken or vegetable broth
- 2 large eggs
- 1/2 cup shredded cheese (optional)
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
- In a large bowl, combine leftover stuffing, broth, eggs, shredded cheese, and chopped parsley.
- Mix well and season with salt and pepper to taste. Scoop mixture into muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until tops are golden brown and crispy. Let cool before removing from the tin and serve warm.
Notes
Customize your muffins by adding different types of leftovers, veggies, or cheeses. Store in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg