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.
Servings: 10 stuffins
Calories: 231kcal
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!
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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!
Nutrition
Serving: 1stuffin | Calories: 231kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 632mg | Potassium: 109mg | Fiber: 3g | Sugar: 2g | Vitamin A: 443IU | Calcium: 82mg | Iron: 1mg
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