These Leftover Stuffing Muffins are crispy on the outside, eggy in the middle, and stuffed with melty cheese. This is such a great way to use leftover holiday dressing.
What is a stuffing muffin?
Stuffing muffins aka stuffins are essentially egg muffins (or egg bites or mini quiches, so many different names!) that have leftover stuffing as the mix-in. Some stuffing muffin recipes are simply stuffing that’s baked in a muffin tin instead of a baking dish, but this particular recipe was intended to use leftovers to create an amazing dish for an after holiday brunch!
Pro tip
If you wanted to make these less eggy and more of a side dish, I think you could get away with using 2 large eggs to help bind the stuffing together instead of the original 5.
Ingredient notes
- Stuffing – I used my leftovers from my How to Make Stove Top Stuffing Better, but any stuffing/dressing recipe will work. You’ll need 4 1/2 cups.
- Parmesan – not necessary, but I love the salty flavor it brings to the muffins. A combination of parmesan, asiago, and romano would also be delicious. Use freshly grated or the bottled kind that you find in the pasta aisle is great too!
- Eggs – as I said before, these stuffing muffins are intended for breakfast, so we used 5 large eggs. If you’re wanting these to be less eggy and more for serving on the side at your holiday meal, you could try using 2 large eggs…just enough to moisten and bind the stuffing to keep it from falling apart.
- Milk – any milk, half-and-half, or heavy cream is fine. Water or broth could also be used in a pinch.
- Spices: Salt and Pepper – the amount will depend based on what stuffing recipe you used, but 1/4 teaspoon of each is a good place to start. If you have a pretty bland stuffing, try stirring in dried rosemary, thyme, paprika, sage, garlic powder, onion powder, etc.
- Cheese – this is optional, but so delicious! I used whole milk mozzarella cheese sticks, but any cheese that melts well (think: babybel, cubed cheddar cheese) will be great.
How to make
- Whisk together eggs, milk, salt, and pepper in a large bowl, then stir in parmesan and stuffing.
- Scoop mixture into a greased non-stick muffin tin.
- Gently press string cheese into the middle of each muffin tin.
- Bake until the center is hot and the exterior is crispy, then cool slightly and enjoy!
Best stuffing for leftover stuffing muffins
While any stuffing recipe should work, here are some of my favorites:
- Best Sausage Stuffing
- How to Make Stove Top Stuffing Better
- Crockpot Vegetarian Stuffing
- Cornbread Dressing Recipe
What to serve with stuffing muffins
I love drizzling on a little maple syrup and hot sauce, then serving these next to additional brunch-y items.
- Pear, Blue Cheese, Candied Pecan Salad
- How to Make Boxed Pancakes Better
- Double Chocolate Banana Muffins Recipe
- Crockpot Pumpkin Bread
- How to Cook Bacon in the Oven
- Roasted Breakfast Potatoes Recipe
How to store
Leftovers will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge if frozen then bake to re-warm and re-crisp.
– Jennifer
Leftover Stuffing Muffins
These Leftover Stuffing Muffins are crispy on the outside, eggy in the middle, and stuffed with melty cheese. This is such a great way to use leftover holiday dressing.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 10 stuffins
Equipment for this recipe
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Ingredients
- 5 large eggs
- ¼ cup finely grated parmesan cheese
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 ½ cups leftover stuffing
- 3 whole milk mozzarella cheese sticks each cut into quarters (you’ll only use 10 out of the 12 pieces)
- Optional toppings: maple syrup, hot sauce, etc.
Instructions
- Preheat oven to 425 degrees F and grease a 12-slot non-stick muffin tin with cooking spray. Set aside.
- Place eggs, parmesan, milk, salt, and pepper into a large bowl and whisk until combined, then stir in the leftover stuffing.
- Use a 1/3 cup measuring cup to fill 10 of the prepared slots, then stuff each muffin with a piece of string cheese. Be sure the cheese is fully covered by the stuffing.
- Bake in preheated oven for 20-25 minutes or until the eggs have cooked through and the exterior is crispy.
- Cool slightly, then serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1 Month
Reheat:Thaw, if frozen, then bake to re-crisp
*Storage times may vary based on temperature and conditions
Notes
This recipe was tested using How to Make Stove Top Stuffing Better but any stuffing should work as long as it's not too wet and eggy already!
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Nutrition Information
Nutrition Facts
Leftover Stuffing Muffins
Amount Per Serving (1 stuffin)
Calories 231 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 100mg33%
Sodium 632mg27%
Potassium 109mg3%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 443IU9%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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