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5
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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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
8
Calories:
163
kcal
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:
163
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
86
mg
|
Sodium:
322
mg
|
Potassium:
58
mg
|
Sugar:
3
g
|
Vitamin A:
160
IU
|
Calcium:
21
mg
|
Iron:
0.9
mg