Stuffing Quiche Muffins

This is a delicious way to use up last night’s leftover stuffing and turn it into a breakfast item. They are so good and hearty that they would be really fun to serve at a brunch with some fresh fruit and yogurt.

For every 2-cups of cooked stuffing add
– 1-egg
– 1/4 cup of Italian cheese blend (I like the 4-cheese from Trader Joe’s the best)

Stir everything together and then fill muffin cups 3/4-full and bake at 400-degrees for about 20-minutes. My toaster oven is convection so it bakes a bit faster, you may need to add 5-10-minutes if you use a full-size oven or have a non-convection toaster oven.

Also, you may need to adjust the amount of egg depending on egg size (I use JUMBO) and the “wetness” of the stuffing. See what my “batter” looked like: glistening but not runny. Also, my stuffing had apples in it which I removed, but the chestnuts and bits of sausage were absolutely delicious with the eggs and cheese! Enjoy and be a spark in the world!

2015/01/img_10151.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s