Stuffin’ Muffins
Leftovers are controversial in our house, but this stuffin' muffins are a game changer! It's pretty simple, basically layer in your cornbread with green beans, top with eggs and pop in the oven for a little taste of thanksgiving leftover heaven.
Ingredients
About 3 cups leftover cornbread or stuffing (either works)
1–2 cups leftover green beans (casserole or plain)
6–8 eggs (depending on how many muffins you want)
Salt + pepper
Optional but highly recommended: shredded cheese, leftover turkey bits, a tiny drizzle of gravy
Instructions
Preheat that oven to 350°F.
Prep your muffin tin. Spray it well. Don’t test your luck with sticking today.
Bottom layer: cornbread or stuffing. Press 2–3 tablespoons into the bottom of each muffin cup. You want it compact so it acts like a base.
Middle layer: green beans. Add a spoonful on top.
Optional: turkey or cheese. If you’re feeling extra, toss in a pinch of shredded turkey or cheese.
Top layer: the egg. Crack an egg directly on top of each cup OR whisk the eggs and pour them over (your call). Season with salt + pepper.
Bake. Slide the tray in for 20–25 minutes, or until the egg is set and the tops don’t wiggle.
Cool slightly before removing. They hold their shape better once they chill out for a minute.
Enjoy!