Thanksgiving Leftover Egg Cups

These savory muffin-tin egg cups combine leftover stuffing, turkey, cheddar, and fluffy seasoned eggs in an easy 12-serving recipe. Serve them warm with cranberry sauce and optional leftover gravy.

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Prep Time 10

Cook Time 18

Total Time 30

Servings: 12 servings

Ingredients Method Notes

Ingredients

Egg Cups

2 cups Leftover stuffing
1 cup Cooked turkey, chopped into small pieces
12 eggs Large eggs
1/4 cup Milk or half-and-half
1/2 cup Shredded cheddar cheese
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper
2 tablespoons, optional Fresh parsley or chives, chopped

For Serving

As needed for serving Cranberry sauce

For the Pan

As needed for greasing the muffin tin Butter or nonstick cooking spray

Method

Step-by-Step

Heat the oven to 375°F and generously grease a 12-cup muffin pan with butter or nonstick cooking spray.
Divide the leftover stuffing among the muffin cups, pressing it down lightly to create an even base in each cup.
Sprinkle the chopped turkey and shredded cheddar evenly over the stuffing bases.
Whisk the eggs, milk or half-and-half, kosher salt, black pepper, and optional chopped parsley or chives together in a bowl.
Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
Bake for 18–22 minutes, until the eggs are set in the center and the tops are lightly puffed.
Let the egg cups cool in the pan for about 5 minutes before removing them. Run a thin knife around the edges if needed, then serve warm with cranberry sauce and optional leftover gravy.

Notes

Use chilled, fairly dry stuffing for the easiest removal and best texture. If the stuffing is very wet, warm it briefly in a skillet to evaporate excess moisture. Grease the muffin pan generously, or use a silicone muffin pan or parchment liners. Do not overbake because the eggs continue cooking slightly after they come out of the oven.