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.

Course Breakfast
Cuisine American
Keyword crescent dough, eggs, leftover turkey
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 163 kcal


  • 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


  1. *Make sure to use original crescent dough. Don’t use the big and fluffy ones.

  2. Preheat the oven to 350° and grease a 12-cup muffin tin.

  3. Open the crescent dough and unroll it. Separate the pre-cut triangles.

  4. Fold each crescent dough triangle to shape little cups and gently press the folds together to seal them.

  5. Place each dough cup into the muffin tin cup and shape it.

  6. Mix diced turkey and stuffing together and divide it among the 8 dough cups.

  7. Whisk eggs, milk, salt, and pepper. Pour some egg mixture in each cup, filling the cups almost all the way but not completely.

  8. Bake for 18-22 minutes, until the egg is cooked.

  9. Note: this recipe can easily be doubled if needed. 

Recipe 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 Facts
Leftover Turkey Breakfast Egg Muffins
Amount Per Serving
Calories 163 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 86mg29%
Sodium 322mg14%
Potassium 58mg2%
Carbohydrates 14g5%
Sugar 3g3%
Protein 5g10%
Vitamin A 160IU3%
Calcium 21mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.