Dinner

Thanksgiving Leftover Omelet Cups Recipe

ByJack Voss December 16, 2025December 16, 2025

Introduction

Transform your Thanksgiving leftovers into a delightful breakfast or snack with these savory omelet cups. Packed with turkey, stuffing, cranberry sauce, and cheese, they’re easy to make and full of comforting flavors.

A dark grey baking tray holds twelve small egg muffins, each with a slightly golden top layer mixed with melted cheese and visible herbs, giving a textured yellow and green look. Some muffins show bits of dark red, likely pieces of meat or vegetable, adding contrast on the top. The muffins have a soft, slightly raised surface, fitting neatly inside each round cup of the tray. Beside the muffin tray is a blue carton of pasture-raised eggs resting on a white cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 small eggs
2 tablespoons butter
2 tablespoons mayonnaise
1 1/2 teaspoons ground thyme
Salt, to taste
Ground black pepper, to taste
3/4 cup shredded cheddar cheese
3/4 cup turkey
3/4 cup onion-sage seasoned pork stuffing
1/4 cup whole berry cranberry sauce

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C).
Step 2: Thoroughly coat a 12-cup muffin tin with non-stick cooking spray.
Step 3: In a large bowl, whisk the eggs until well combined.
Step 4: Stir in the butter, mayonnaise, ground thyme, salt, pepper, turkey, stuffing, and 1/2 cup of shredded cheddar cheese. Reserve 1/4 cup of cheese for topping.
Step 5: Carefully spoon the egg mixture evenly into the prepared muffin cups.
Step 6: Add a spoonful of cranberry sauce on top of each cup, then sprinkle with the reserved shredded cheddar cheese.
Step 7: Bake in the oven for about 15 minutes, or until the eggs are set and cooked through.

Tips & Variations

Use leftover ham or sausage instead of turkey for a different flavor.
Add chopped bell peppers or spinach for extra veggies.
Swap mayo for Greek yogurt for a lighter option.
If you don’t have onion-sage stuffing, any flavored stuffing will work well.

Storage

Store leftover omelet cups in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for about 30 seconds or in a preheated oven at 350 degrees F until heated through.

How to Serve

A metal muffin tray holds twelve mini egg muffins that are golden yellow with some brown spots and melted shredded cheese on top. Each muffin has visible bits of herbs and small pieces of dark-colored ingredients mixed inside. The tray sits on a white marbled surface, with a white cloth nearby and a blue carton of pasture-raised eggs to the right side of the image. The overall scene is bright and clean, showing the muffins fresh out of the oven. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these omelet cups ahead of time?

Yes, you can prepare the mixture and assemble the cups the night before. Keep them covered in the refrigerator and bake just before serving.

Can I freeze the omelet cups?

Absolutely. Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven or microwave directly from frozen, adding extra cooking time as needed.