Today I want to share with you a recipe that I use after the holiday, a lot of times Thanksgiving and Christmas use the same foods. Dressing (or stuffing) being one of those, I like to use this recipe for the next morning so when you have guests and you’re trying to do breakfast and you want to use the leftovers, this is a quick and easy recipe that you can throw together in no time at all. Everyone can make it their own and it feeds a lot of people. It’s a great use of all the leftovers that gives it a little bit of a different flare than just another plate of basically what you had the night before.
We’re going to start with a giant muffin tin, then we are going to add meat. Ham, turkey, and bacon work great, but you can also just use Canadian Bacon and you can find this anywhere. It is not necessary to use any cooking spray because the fat that is in the meat is going to keep it from sticking so you don’t have to add any at all.
Next is the leftover cornbread, stuffing, or dressing. Add enough so that when you pack it in, the muffin cup is two thirds full, all the way to the edges. After that, crack an egg on top and take a fork and prick the yoke. Spread it around and scramble it a bit to allow it to cook a little better. Season it just a tad, I am going to put a little bit of kosher salt. Now you do have some salty things like the ham or the turkey and the dressing, but you’ve still got to season your egg just a little bit. I’m also going to add some pepper and chives. You could add cheese on top or jalapeños or anything that you like.
Bake at 350 degrees for approximately 25 minutes. You are just watching to make sure that the egg is done. Once the eggs are done, pull it out and then a knife and go around the edges of it. It lifts out nicely. Now you know you can add hot sauce, guacamole, a slice of avocado, cheese, sour cream, cranberry sauce, whatever it is that you like to your savory breakfast muffin. I hope that this recipe serves your family well as it has mine.
Check out my video:
- To follow along with me and see how I make these
- For a tip on cracking eggs so you don’t get all those shell pieces in your food
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