Leftover Stuffing Muffins

Turn leftover "Sweet Potato Stuffing with Sausage, Kale and Herbs" into breakfast muffins for brunch or weekday mornings on-the-go.


Test Recipe Part Title
  • 4 ½ C. Leftover Sweet Potato Stuffing with Sausage, Kale and Herbs
  • 4 Eggs, whisked
  • 2 Tbsp. Heavy Cream
  • Salt and Pepper, to taste
  • Shredded Cheddar Cheese or Fontina


  1. Preheat the oven to 375 degrees and prepare a giant muffin tin with paper liners.
  2. Add a heaping spoonful of leftover stuffing into each well. Using a fork, break up the stuffing to loosen.
  3. In a medium bowl, whisk together the eggs, heavy cream, salt and pepper. Pour the mixture over the stuffing, filling each well ¾ full.
  4. Top each well with shredded cheese.
  5. Bake for 25-30 minutes or until bubbly and golden brown.


Difficulty: Easy
Prep: 5min
Cook: 30
Servings: 6