Okay, picture this: It’s the morning after Thanksgiving (maybe even Black Friday, if you’re one for shopping madness, which I personally am not—too much peopling). The fridge is packed tighter than a rush hour Tube train with containers of turkey, stuffing, and, against all laws of sanity, three different types of mashed potatoes. That’s when these Easy Leftover Thanksgiving Frittata Breakfast Muffins come to the rescue. The first time I made these, I accidentally dropped half a muffin tray on the floor. The dog was thrilled. And, you know what, mine turned out lopsided but they *still* tasted amazing. So no stress—these are the kind of muffins that don’t mind a little chaos.
Why I Actually Make These Every Year
I make this when all those leftovers are winking at me accusingly and I just can’t face another microwaved plate of sad turkey. My family goes nuts for these because you can grab ’em in the morning before work (or school, or whatever chaos is up next) and you don’t have to explain why you’re eating stuffing again. (Also, it hides leftover green beans, which my brother always dodges. Not this time, mate!) There was this one year I totally flubbed the cheese—forgot it altogether—and no one noticed. I guess what I’m saying is: these are pretty forgiving.
My Kinda Ingredients (Substitutions Welcome)
- About 1 1/2 cups chopped leftover turkey (or ham, or, oh, once I used roast veggies. Why not?)
- 3/4 cup stuffing (sometimes I drop in cornbread dressing instead—doesn’t matter)
- 1/2 cup leftover cooked veggies (green beans, Brussels sprouts, whatever’s sulking in the fridge)
- 1/2 cup shredded cheese (cheddar, Swiss, or my grandmother swears by “plastic” American, but honestly, buy whatever’s on sale)
- 6 large eggs
- 1/3 cup milk (whole, skim, non-dairy—I’ve even used leftover half-and-half… nobody noticed, so it’s all game!)
- 1/4 teaspoon salt (give or take; depends how salty your leftovers are)
- 1/4 teaspoon black pepper
- A handful of fresh herbs if you’re feeling fancy—parsley or chives are good
- Butter or cooking spray for greasing the muffin tin
P.S.: If your leftovers are super bland—add a dash of hot sauce or a pinch of garlic powder. You know best!
How I Actually Make ‘Em
- Preheat your oven to 350F (180C). Or, if you’re like me, 355 because your oven’s antique and keeps lying.
- Grease a standard muffin tin. This is where I usually realize I’m out of cooking spray and just use butter with a bit of paper towel. Works a treat.
- In a bowl, whisk together eggs, milk, salt, and pepper. Sometimes I add a little more milk if it’s looking too thick, but not too much unless you want eggs soup.
- Stir in leftover turkey, stuffing, veggies, cheese, and herbs. It’ll look chunky. Honestly, if it looks a bit of a mess, you’re doing it right. This is when I sneak a spoonful, just for “testing.”
- Scoop the mixture into the muffin cups, filling about 3/4 full. Don’t fret if there’s some spillage, the muffins don’t hold grudges.
- Bake for 20–25 minutes. If you see some puffing and browning, you’re golden. If not, give it another 5 mins—just don’t burn the bottoms. (Ask me how I know.)
- Let cool for a few minutes, then run a butter knife around the edges. They usually pop out, but if not, more knife action and maybe a tiny swear word will do the trick.
And you’re done! Actually, wait—let them cool down so you don’t scorch your tongue. Not that I’ve ever done that… okay, multiple times.
Handy Little Notes (Learned the Hard Way)
- Don’t stress if your muffins deflate a bit—they always do. Not a bug, a feature!
- If you’re using mash in the mix, scoop it in little blobs or you’ll end up with a heavy, weird muffin-stone. Actually, it’s fine, just a bit gluey—I still ate them.
- Stuffing with sausage is magical in these—just don’t tell my vegetarian aunt I said so.
Muffin Experiments (With Confessions)
- Sweet potato instead of mashed potatoes: Tasted good, bit too sweet for me at breakfast though.
- Added diced apple one year on a whim; wouldn’t repeat—too weird, but let me know if you like that sort of thing.
- Spinach works but if it’s that canned stuff, you might wanna squeeze out the water first (don’t ask what happened when I forgot—just mush).
What You’ll Need—But Don’t Panic If You Don’t Have It
- Muffin tin (though… I once just poured it all into a baking dish, made a frittata pie. It worked, nobody complained.)
- Mixing bowl & whisk (or a fork—those work, too)
- Knife and chopping board (ideally dry, one year I used a plastic plate and nearly chopped my thumb—don’t do that, please)
If you’re short on muffin pans, check your local thrift store—you’d be amazed, plus it’s eco-friendly. And if you’re wondering what to do with extra eggs, check out these scrambled eggs (not an ad, just love ‘em).
Real-Life Storage (It Goes Quick!)
You can keep these in an airtight container in the fridge for 3 days, though, honestly, in my house they never last more than a day! Best to let them cool before shoving ‘em in the container, otherwise you get condensation sogginess. If you really want to freeze, wrap them up well, but they’re definitely tastier fresh.
How I Serve Them (Seating Optional)
I love these with a splodge of cranberry sauce on top, cold or warm—it’s a little tangy surprise. Sometimes I serve them with a mug of French press coffee; other times we just snag and run. My niece likes hers smushed into an English muffin for extra carby joy. Do what feels right.
Lessons Learned (Usually the Hard Way)
- I once tried rushing the cooling step and just burned my mouth—take it from me, just wait a few minutes. The pain isn’t worth it (and you can’t taste anything after, anyway).
- Oh, and don’t forget to grease the pan; I keep doing it and then spend 5 minutes mining muffins out like a gold prospector.
- Stirring in the cheese last makes sure you get those stringy, yummy bits on top. I almost always forget, but when I do, A+.
Questions I’ve Been Asked (With Real Answers)
- Can I use just egg whites?
- Sure, you can; they’ll be a bit less rich, a little leaner. But it works. Actually, I’ve done both and sometimes half and half (by accident), no one noticed.
- Are these okay for lunch?
- Absolutely. Once I even packed them for a picnic. They hold up surprisingly well if you wrap them up—minus a few crumb casualties.
- Can I make them ahead?
- Yes! In fact, I think this tastes better the next day, sort of more blended. Just reheat gently in the oven or even toaster if you’re short on time.
- What if I don’t have stuffing?
- Improvise! Extra veggies, more cheese, or honestly, a torn-up slice of bread works a treat. Don’t overthink it.
- Could I add hot sauce?
- Can you ever not? Go for it. Sriracha is my personal fave but you do you.
And hey, if you want more leftover inspiration, I keep checking Love Food Hate Waste for ideas—they’re legit. Anyway, hope your muffins turn out grand (or at least edible). And if not, I hear dogs love muffin mishaps. Cheers!
Ingredients
- 6 large eggs
- 1 cup cooked turkey, diced
- 1/2 cup leftover roasted vegetables (such as Brussels sprouts, carrots, or green beans), chopped
- 1/2 cup leftover stuffing, crumbled
- 1/3 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or oil.
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2In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
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3Stir in the diced turkey, chopped leftover vegetables, crumbled stuffing, and shredded cheddar cheese.
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4Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
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5Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
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6Remove from the oven, let cool for a few minutes, then sprinkle with chopped fresh parsley before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
185 caloriescal
Protein:
15gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
7gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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