Leftover Turkey Breakfast Egg Muffins
Why These Egg Muffins Are So Good
I always cook way more turkey than we actually need on Thanksgiving. It’s completely on purpose. I want leftovers I can turn into soup, pasta, or these little egg muffins for breakfast the next morning.
- I get to use up both leftover turkey and stuffing in one bite, so two Thanksgiving sides become breakfast instead of sitting in the fridge.
- Crescent dough gives these a flaky, buttery cup with almost no effort.
- They come together in about 30 minutes, so I can have a hot breakfast on the table without much of a morning production.
Key Ingredients
- Original crescent roll dough – stick with the original crescent dough, not the bigger, fluffier “grands” style. The bigger dough won’t fold into cups the same way and can throw off the bake time.
- Leftover turkey – diced small so it distributes evenly through each cup.
- Stuffing – my own stuffing recipe works great here if you have leftovers on hand.
How to Make Leftover Turkey Breakfast Egg Muffins
- Prep the pan – Preheat the oven to 350°F and grease a 12-cup muffin tin.
- Shape the dough cups – Unroll the crescent dough and separate it along the pre-cut triangles. Fold each triangle into a little cup shape and press the folds together to seal them, then press each one into a muffin tin cup.
- Fill with turkey and stuffing – Mix the diced turkey and stuffing together and divide the mixture among the dough cups.
- Add the egg mixture – Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into each cup until it’s about two-thirds full. I don’t fill these all the way, since the egg puffs up as it bakes and can overflow the dough if there’s no room left.
- Bake – Bake for 18-22 minutes, until the eggs are set and no longer jiggly, and the crescent dough turns golden brown.
How to Store Leftover Breakfast Egg Muffins
- Refrigerator: store in an airtight container for up to 4-5 days.
- Freezer: Let them cool completely, then freeze in a single layer before transferring to a freezer bag or container. Reheat from frozen in the microwave, or warm them in the oven if you have a little more time. Freeze for up to 3 months.
- Reheating: a few seconds in the microwave works well for a grab-and-go breakfast, straight from the fridge or freezer. If you have a little more time, warm them in the oven at 350°F for a few minutes instead.
Leftover Turkey Breakfast Egg Muffins Recipe FAQs
Yes, this recipe doubles easily if you’re feeding a bigger crowd or want extra to freeze.
Yes, diced ham or leftover chicken both work well in place of turkey here.
This usually happens when the dough’s seams aren’t fully sealed, which lets the egg mixture seep underneath. Press the folds together firmly when you shape each cup, and check them again once they’re in the muffin tin before you add the filling..
More Breakfast Recipes From Me
- Ham Egg and Cheese Hash Brown Breakfast Muffins
- Honey Mustard Ham Egg and Potato Bake
- Spinach Artichoke Crustless Quiche
- Sausage Breakfast Casserole
- Broccoli Cheese Hash Brown Breakfast Casserole
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Leftover Turkey Breakfast Egg Muffins Recipe
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.
Nutrition
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Categories:
30 Minute Meals, Breakfast Recipes, Brunch Recipes, Egg Recipes, Holiday Leftover Recipes, Muffin Recipes, Thanksgiving Dinner Recipes, Turkey Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Nice! Will be good for after thanksgiving
Absolutely! I hope you enjoy it, Kiara!