These Breakfast Egg Muffins are absolutely addicting and quite easy to make. Crescent dough is folded into cups and filled with leftover turkey, stuffing, and eggs. Simple breakfast idea and a way to use up some leftovers.
Leftover Turkey Breakfast Egg Muffins
Thanksgiving is almost here and all that wonderful food is about to be devoured. Well, may be almost all of it.
After my Thanksgiving is over, I still have a ton of food leftover. Every year we have the same amount of people coming over for holiday dinner and yet, I cook for what seems like an army.
It’s actually strategic. I make an extra large turkey, extra mashed potatoes, and extra sweet potatoes so that we have leftovers to last us through the post-holiday weekend.
Leftover turkey is wonderful to have through the weekend because I can quickly make a soup, pasta casserole, or incorporate it with some eggs for breakfast.
These crescent dough cups are stuffed with a mixture of leftover turkey and stuffing and filled with whisked eggs. It’s a very simple breakfast treat but the combination of these easy ingredients is divine.
How to make breakfast egg muffins:
*Make sure to use original crescent dough. Don’t use the big and fluffy ones.
Preheat the oven and grease a 12-cup muffin tin.
Open the crescent dough and unroll it. Separate the pre-cut triangles.
Fold each crescent dough triangle to shape little cups and gently press the folds together to seal them.
Place each dough cup into the muffin tin cup and shape it.
Mix diced turkey and stuffing together and divide it among the 8 dough cups.
Whisk eggs, milk, salt, and pepper. Pour some egg mixture in each cup, filling the cups almost all the way but not completely.
Bake at 350º for 18-22 minutes, until the egg is cooked.
Some more breakfast recipes:
Ham Egg and Cheese Hash Brown Breakfast Muffins
Honey Mustard Ham Egg and Potato Bake
Spinach Artichoke Crustless Quiche
Sausage and Egg Breakfast Casserole
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Leftover Turkey Breakfast Egg Muffins
Ingredients
- 8 oz original crescent rolls dough
- 1/2 cup diced leftover turkey
- 1/2 cup stuffing
- 4 eggs
- 2 tbsp milk
- salt
- fresh cracked black pepper
Instructions
- *Make sure to use original crescent dough. Don’t use the big and fluffy ones.
- Preheat the oven to 350° and grease a 12-cup muffin tin.
- Open the crescent dough and unroll it. Separate the pre-cut triangles.
- Fold each crescent dough triangle to shape little cups and gently press the folds together to seal them.
- Place each dough cup into the muffin tin cup and shape it.
- Mix diced turkey and stuffing together and divide it among the 8 dough cups.
- Whisk eggs, milk, salt, and pepper. Pour some egg mixture in each cup, filling the cups almost all the way but not completely.
- Bake for 18-22 minutes, until the egg is cooked.
- Note: this recipe can easily be doubled if needed.
Notes
Nutrition
Kiara says
Nice! Will be good for after thanksgiving
lyuba says
Absolutely! I hope you enjoy it, Kiara!