Turkey and Stuffing Egg Cups
Turkey and Stuffing Egg Cups

There’s more to be done with Thanksgiving leftovers than just jamming them between slices of bread for a quick Black Friday lunch (although we do love those sandwiches). Make the most of the extra turkey and stuffing by using them to make these ingenious egg cups! Combined with eggs and some seasoning, these cups will make your busy post-Thanksgiving mornings so much easier.


Turkey and Stuffing Egg Cups


These egg cups are great for meal prep since you prepare 12 servings at once. And after stressing out over a complicated Thanksgiving dinner menu, an easy meal prep to last you for the week is probably exactly what you need.

If your stuffing doesn’t pack together well into a muffin cup, or is made from whole grains, we recommend scrambling the eggs and mixing all of the ingredients together before adding to the muffin tins.


Turkey and Stuffing Egg Cups


Turkey and Stuffing Egg Cups
5 from 1 vote

Turkey and Stuffing Egg Cups

Turn your Thanksgiving leftovers into a breakfast that can last all week with these ingenious turkey and stuffing egg cups! Get the recipe.

Course Breakfast
Cuisine American
Keyword egg cups
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12 egg cups, 1 cup each
Calories 139 kcal
Author Openfit


  • nonstick cooking spray
  • tsp. olive oil
  • ½ cup onion finely chopped
  • ½ cup celery finely chopped
  • cups finely chopped roasted turkey breast approximately 7 oz.
  • 3 cups leftover (prepared) stuffing
  • 12 large eggs
  • ground black pepper


  1. Heat oven to 350° F.

  2.  Lightly coat a twelve-cup muffin tin with spray. Set aside.

  3. Heat oil in medium nonstick skillet over medium-high heat.

  4. Add onion and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  5. Add turkey and stuffing; cook, stirring frequently, for 1 to 2 minutes, or until well mixed.

  6. Evenly press stuffing mixture into prepared muffin cups.

  7. Crack an egg into each muffin cup. Season with pepper.

  8. Bake for 18 to 22 minutes, or until eggs are set.

  9. Let cups sit in pan for 10 minutes before removing them. Use a butter knife to gently separate each cup from the muffin pan.

Recipe Notes

Tip: Make sure you are using a whole-grain, lower fat prepared stuffing to make these delicious cups.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Turkey and Stuffing Egg Cups
Amount Per Serving (1 egg cup)
Calories 139 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 14mg 5%
Sodium 328mg 14%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Kirsten Morningstar