Leftover Stuffing Muffins
Featured Product
Ancient Grain Turn leftover "Sweet Potato Stuffing with Sausage, Kale and Herbs" into breakfast muffins for brunch or weekday mornings on-the-go.
Ingredients
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4 ½ C. Leftover Sweet Potato Stuffing with Sausage, Kale and Herbs
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4 Eggs, whisked
Test Recipe Part Title
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2 Tbsp. Heavy Cream
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Salt and Pepper, to taste
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Shredded Cheddar Cheese or Fontina
Directions
- Preheat the oven to 375 degrees and prepare a giant muffin tin with paper liners.
- Add a heaping spoonful of leftover stuffing into each well. Using a fork, break up the stuffing to loosen.
- In a medium bowl, whisk together the eggs, heavy cream, salt and pepper. Pour the mixture over the stuffing, filling each well ¾ full.
- Top each well with shredded cheese.
- Bake for 25-30 minutes or until bubbly and golden brown.
Difficulty: Easy
Prep: 5min
Cook: 30
Servings: 6