Budget Bytes is all about reducing food wastage. I want to make sure you have plenty of options to enjoy your leftover Thanksgiving dinner this week. Since they were first posted in 2014, these Leftover Stuffing Muffins have been a favorite. I decided to update the photos last week after making them again. The recipe is simple, delicious, and easy to make.


These are almost identical to the little egg bites you can get from Starbucks. However, I added leftover stuffing to the mix. I added eggs and stuffing to the mix and the leftover turkey. It’s a single-serving baked egg with meat, vegetables and stuffing. It’s super easy to make ahead and is delicious!


These muffins are easy to make your Thanksgiving leftovers into a new meal. This recipe is primarily about leftover stuffing (dressing); however, you can add any other ingredients to make it your own. These Leftover Stuffing Muffins would be great with these other ingredients:

  • Chop broccoli
  • Ham sliced
  • Butternut squash or sweet potatoes roasted.
  • Chopped green beans
  • Mushrooms
  • Corn
  • Cheese (cheddar, brie, mozzarella, feta, goat)
  • Make sure you chop it into small pieces, no matter what you add!
  • Although I haven’t tried it yet, this could be baked as a breakfast casserole, just like a strategy. The ingredients will fit in an 8×8-inch or 9×9 inch casserole dish. Bake it for at least 160oF.


  • These leftover stuffing muffins would need to be frozen or eaten within a few days if they were made the day after Thanksgiving. There is no set time for leftovers like these. It depends on many factors, including how long they remained at room temperature before being refrigerated, how warm your refrigerator was, and how fast they could cool down. If in doubt, be safe.


  • These customizable Leftover Stuffing Muffins are a great way to use up Thanksgiving leftovers. This is the perfect breakfast to grab and go to!
  • Prep time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes


    • 2 tablespoons butter (for greasing muffin tins)
    • 3 cups of prepared stuffing
    • 1 cup chopped turkey, ham
    • 1/4 lb. Frozen spinach, thawed, and squeezed.
    • 6 large eggs
    • 2 Tbsp milk
    • 1/4 teaspoon salt
    • 1/4 tsp freshly cracked pepper


    • Preheat the oven to 350 degrees. Butter, oil, or nonstick spray can grease a muffin pan. Let the spinach cool, then squeeze it dry.
    • Mix the spinach, turkey, and stuffing in a bowl. Stir gently until combined.
    • Divide the mixture among the 12 muffin cups. The stuffing should be left loosely packed in cups to allow the egg mixture to fill in around it.
    • Mix the eggs, milk and salt in a large bowl. Divide the egg mixture between 12 muffin wells. Start with 2 Tbsp of each muffin, then add a little more until you have used all the egg mixture. The egg mixture will not completely cover the stuffing. It will puff up as it bakes.
    • Bake the muffins for between 25-30 minutes, or until they are golden brown on top and crispy. Let the muffins cool down slightly. Then, run a knife around each edge to loosen the muffins and take them out. Serve warm.


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