Breakfast & Brunch
Thanksgiving Leftover Egg Muffins
Prep Time: 15 Min | Cook Time: 25 Min | Servings: 4
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Prep Time
15 Min
Cook Time
25 Min
Servings
4
You’ll think you were reliving Thanksgiving with all the flavor that’s packed into these breakfast beauties. Turkey, stuffing, mashed potatoes, sweet potatoes, cranberry sauce, eggs and yes, a generous amount of Sargento® Shredded Cheddar Cheese.
Ingredients
- 4 lg. Eggs, beaten
- ¾ cup Half & half
- ½ cup Prepared mashed potatoes
- ½ cup Prepared sweet potatoes
- 1 Tbsp. Fresh parsley, chopped
- 1 tsp. Salt
- ½ tsp. Pepper
- 1 ½ cups Roasted turkey, chopped
- 1 cup Prepared stuffing, broken into small pieces
- ¼ cup Prepared cranberry sauce
- 2 cups Sargento® Shredded Mild Cheddar Cheese
Directions
- Pre-heat oven to 375 degrees. In a medium bowl, combine eggs and next 6 ingredients. Stir well and
- set aside.
- Grease a 6 muffin jumbo muffin tin with non-stick spray.
- Spoon turkey evenly in the bottom of each cup. Spoon a small amount of stuffing over turkey. Spoon
- cranberry sauce over stuffing. Sprinkle cheese over cranberry sauce. Pour reserved egg mixture into
- each cup almost to the top.
- Place on middle rack of oven. Bake for 25 minutes or until top of each egg cup is firm to the touch and
- golden brown. Sprinkle with remaining cheese and let rest for 5 minutes. Transfer to serving plate and
- enjoy.
