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Home » Breakfast » Leftover Turkey Breakfast Egg Muffins

Leftover Turkey Breakfast Egg Muffins

Created: November 13, 2018 Updated: July 10, 2020 by Lyuba Brooke 2 Comments

580 shares
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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 stacked up on muffin tin

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.

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Breakfast Egg Muffin dough in a muffin tin

Leftover Turkey Breakfast Egg Muffins filling unbaked in a muffin tin

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.

Leftover Turkey Recipe in a muffin tin

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

Bacon Egg Toast Cups

Leftover Turkey Breakfast Egg Muffins stacked up on a muffin tin

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PIN THIS RECIPE

Leftover Turkey Breakfast Egg Muffins

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.
5 from 1 vote
Print SaveSaved! Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 163kcal
Author: Lyuba Brooke

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
US Customary - Metric

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

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 a slight variation.

Nutrition

Calories: 163kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 322mg | Potassium: 58mg | Sugar: 3g | Vitamin A: 160IU | Calcium: 21mg | Iron: 0.9mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Leftover Turkey Breakfast Egg Muffins stacked up on a muffin tin

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

580 shares

Filed Under: 30 Minute Meals, Breakfast, Brunch, Eggs, Holiday Leftover Recipes, Muffins, Thanksgiving, Turkey

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.

Comments

  1. Kiara says

    November 18, 2018 at 11:13 am

    5 stars
    Nice! Will be good for after thanksgiving

    Reply
    • lyuba says

      November 21, 2018 at 10:37 am

      Absolutely! I hope you enjoy it, Kiara!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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