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Turkey and Stuffing Egg Cups

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

Ingredients

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

Instructions

  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.