Looking for something to make with all of the leftover stuffing? You’ve gotta try these stuffing egg muffins! They are the breakfast of kings! Seriously simple to make. They have enough protein to keep you full until lunch. And they reheat well so you can enjoy them all week. I promise your family won’t be able to get enough of these stuffing egg muffins.
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Is It Stuffing Egg Muffin Sunday?
In the church I grew up in, there was a lady named Gayle. She was hands down the best cook in the whole world. During vacation Bible school she made pigs in a blanket. During our fellowship lunches she made meat, potatoes, green beans, and rolls. All the church lady basics! On Thanksgiving we served meals to anybody that came and delivered to those that couldn’t. I would anxiously serve up pie topped with whipped cream until somebody finally came to switch me places. It was finally my turn to eat some Gayle food! I begged to eat at church whenever food was being served because it was that good.
But the best was the first Sunday of the month because that was stuffing egg muffin Sunday. I worked in the nursery, so I was always one of the first people in the library for food. I’d ask Gayle if she made stuffing egg muffins. I always figured that she did, but if I asked she made sure I got a whole muffin instead of just a half of one off the platter. Plus, it would be piping hot straight from the kitchen. Gayle loved me like that.
My mom got the recipe from Gayle so that everyday could be stuffing egg muffin day. Like any good recipe it came without measurements. I’ve estimated the amounts, but they are just estimates. There may be slight variances depending on the size of your eggs. My favorite part is the stuffing, so I tend to add a bit more. Do what tastes good and fits best for you. You can’t mess them up. Trust me.
I find myself making them the most right after Thanksgiving and Christmas. It uses up my leftover stuffing and surplus of eggs. Anybody else buy a bunch of eggs thinking they will bake all the goodies and only make a single batch of cookies? That would be me. My heart says yes, but my energy says nevermind. So does the scale, my watch, and the button on my jeans. So I make a healthier option with these stuffing egg muffins. And a much faster one too.
Then when it’s back to school after a holiday break, I’ve got a warm breakfast to keep me going until lunch. Sometimes, I will take a stuffing egg muffin for lunch too. I seriously can’t get enough of them.
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Stuffing Egg Muffin Recipe
Ingredients
1 Heaping Tablespoon Stuffing
Medium Egg
1 Tablespoon Cheddar Cheese
Instructions
- First prepare the stuffing according to the package or recipe. I tend to use leftover stuffing. It’s a great way to use up just a tad.
- Then grease a muffin tin and preheat the oven to 350 degrees.
- Next press the stuffing into a muffin cup using the back of a spoon. It should cover the bottom and climb up the sides just a little.
- Crack an egg on top of the stuffing.
- Sprinkle some shredded cheese over the top of the egg.
- Finally bake for 20-30 minutes. The longer you bake the more firm the yolks will be. I normally check mine when the cheese is all melted and starting to get crunchy on the edges.
Stuffing Egg Muffin Tips
For an even easier clean up, try using silicone muffin liners. This also makes them super easy to pop out when they are done.
If you do not like hard boiled eggs, try scrambling them first. I’ve also found this helps the stuffing egg muffins to hold up better in the freezer.
They will keep in the fridge for a week. To reheat, I suggest slicing them in half and microwaving them for about a minute.
Stuffing Egg Muffins
Looking for something to make with all of the leftover stuffing? You’ve gotta try these stuffing egg muffins! They are the breakfast of kings! Seriously simple to make. They have enough protein to keep you full until lunch. And they reheat well so you can enjoy them all week. I promise your family won’t be able to get enough of these stuffing egg muffins.
Ingredients
- 1 Heaping Tablespoon Stuffing
- 1 Medium Egg
- 1 Tablespoon Cheddar Cheese
Instructions
- Prepare the stuffing according to the package or recipe. I tend to use leftover stuffing. It’s a great way to use up just a tad.
- Grease a muffin tin and preheat the oven to 350 degrees.
- Press the stuffing into a muffin cup using the back of a spoon. It should cover the bottom and climb up the sides just a little.
- Crack an egg on top of the stuffing.
- Sprinkle some shredded cheese over the top of the egg.
- Bake for 20-30 minutes. The longer you bake the more firm the yolks will be. I normally check mine when the cheese is all melted and starting to get crunchy on the edges.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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Silicone Muffin Liners
I made these this week and they were so good I made them again this week. They made a great breakfast. I did add some salt and pepper prior to adding the cheese for a little extra flavor.