Leftover Turkey & Stuffing Muffins

Preheat the oven to 375°F.

Grease or butter a muffin tin.

Combine 3 cups of prepared stuffing and 1 cup of chopped turkey in a bowl.

Add 16 ounces of frozen and thawed spinach to the mixture, breaking up the spinach as needed.

Incorporate 1.5 cups of cheddar cheese into the mixture.

Mix in any additional veggies you prefer, such as corn, sweet potatoes, green beans, peppers, or onions.

Loosely pack the mixture into the muffin tin, ensuring not to smash it down.

In a separate bowl, whisk together 8 eggs, 3 tablespoons of milk, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.

Pour the egg mixture over the muffin mixture, filling each muffin well with about 3 tablespoons of the combined mixture.

Place the muffin tin in the oven and bake for 25 to 30 minutes, or until golden brown.

Check for doneness; muffins should be golden brown and can be cooked longer for a crispier texture.

Let the muffins cool and store in the fridge for a few days or freeze for up to 1 month.

Equipment Needed

Spice Level: