Leftover Turkey Breakfast Egg Muffins Recipe
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.
Servings: 8
Calories: 163kcal
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
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