Description

These Thanksgiving Leftover Omelet Cups are a delicious and creative way to transform your holiday leftovers into a convenient, savory breakfast or brunch treat. Combining eggs, turkey, stuffing, cheddar cheese, and tangy cranberry sauce, baked to perfection in muffin tins, they offer a flavorful, protein-packed start to your day.

Ingredients

Scale

Egg Mixture

8 Small Eggs
2 tablespoons Butter
2 tablespoons Mayonnaise
1 1/2 teaspoons Ground Thyme
Salt, to taste
Ground Black Pepper, to taste

Fillings

3/4 cup Shredded Cheddar Cheese (divided: 1/2 cup for mixture, 1/4 cup for topping)
3/4 cup Turkey, cooked and diced
3/4 cup Onion-Sage Seasoned Pork Stuffing
1/4 cup Whole Berry Cranberry Sauce

Instructions

Preheat Oven: Begin by heating your oven to 375 degrees F (190 degrees C) to ensure it’s at the right temperature when you’re ready to bake the omelet cups.
Prepare Muffin Tin: Thoroughly coat a 12-cup muffin tin with non-stick cooking spray to prevent sticking and make removal easier after baking.
Whisk Eggs: In a large mixing bowl, whisk the 8 small eggs until well combined, creating a smooth, uniform base for the mixture.
Combine Ingredients: Mix in the butter, mayonnaise, ground thyme, salt, ground black pepper, turkey, onion-sage seasoned pork stuffing, and 1/2 cup of shredded cheddar cheese into the whisked eggs, ensuring all ingredients are evenly distributed.
Fill Muffin Cups: Carefully distribute the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full for proper rising and cooking.
Add Toppings: Top each muffin cup with an equal portion of whole berry cranberry sauce, then finish with a sprinkle of the reserved 1/4 cup shredded cheddar cheese to add a lovely color and rich flavor.
Bake: Place the muffin tin in the oven and bake for approximately 15 minutes until the eggs are set and the tops are slightly golden brown, signaling they are ready to serve.

Notes

Use a toothpick to check doneness; it should come out clean when inserted into the center of a cup.
Feel free to substitute turkey with leftover ham or chicken if preferred.
For added moisture, you can mix in a splash of milk or cream when whisking the eggs.
These omelet cups can be prepared ahead and stored in the fridge for up to 2 days, or frozen for longer storage.
Reheat in the microwave for about 30 seconds to 1 minute before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Thanksgiving leftovers, omelet cups, breakfast muffins, turkey recipe, stuffing, cranberry sauce, brunch ideas, baked eggs