This stuffing leftover recipe is great for breakfast, lunch or dinner. They also freeze well too. Just pull a few out of the freezer and reheat. So easy and filling! I used my Italian Thanksgiving Stuffing with italian sausage and artichokes.
Start by spraying a muffin pan with nonstick spray. Then fill the tin with your leftover stuffing or dressing (whichever you prefer to call it!). Mine only filled 9 of the 12 holes.
Stir together 2 eggs and 1/4 cup of milk for every 3 muffins. I used 6 eggs and 3/4 cup of milk for 9. Sorry to make you do math. I really hate math!
Pour the egg mixture into the tins…
Just to the top of the rim.
Top with some grated parmesan cheese or any cheese of your choice.
Bake in a 350 degree oven for 15 minutes.
They come out puffed up and ready to eat.
I think we are having these for breakfast tomorrow before going to get our Christmas tree!
Hope you had a bountiful and blessed Thanksgiving!