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.
crescent dough, eggs, leftover turkey
original crescent rolls dough
diced leftover turkey
fresh cracked black pepper
*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.
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.
I found this recipe on willcookforsmiles.com