Broccoli Cheddar Stuffin’ Muffins

Adapted from Budget Bytes

Broccoli cheddar goodness in a transportable muffin form, these stuffin’ muffins are the perfect breakfast on the go! You might find yourself making stuffing more often just so you can enjoy THESE little gems afterwards.

Christmas is long over (for us, it was just last weekend, but it feels like AGES ago!), but the leftovers often live on for much longer than we’d like. I love love love stuffing … it’s been my specialty for as long as I can remember and this year, I was actually THERE in time to make the stuffing. I have made it so many times, I typically do it by feel now, although I have posted a few recipes, if you’re looking for a good one:

• Sensational Seafood Stuffing
• Spinach Cornbread Stuffing
• Mushroom Kale Stuffing
• Wild Mushroom Stuffing

This year we had wild goose for Christmas, which everyone loves. Strangely, although everyone in the family aside from me and my kids love to hunt, nobody hunts geese, so someone in the family usually trades some other wild game for a goose or two or three. This year my sister and brother in law brought three lovely geese over, two for Christmas dinner and one for my mom and dad to enjoy on their own. We didn’t stuff the bird this year … we did the dressing on the side, adding juices from the bird before we cooked it. This made the stuffing a little drier than when we cook it in the pan with the bird, which I seriously love, especially when it gets all nice and crunchy on the top.

There was some leftover wild rice in the fridge and my dad suggested I toss that in the stuffing, which I thought was an amazing idea. Our stuffing was even more flavorful than usual … perhaps due to the goose, but also from the wild rice, methinks.

We got snowed in at my parents’ place this year, unable to leave when everyone had had quite enough of each other. Tempers flared, tears were shed, things got a little ugly. My kids and I were chill, though. I mean, we were safe and warm and there was lots of good food to eat … there’s not much you can do about unplowed roads full of snow, so we waited and cooked and ate. We watched the travel conditions via an app on our phones, anxiously awaiting them to change from “no travel advised” to something a little more traversable. On the app, the roads are red and black striped when there’s no travel advised, and pink and white for snow and slippery. I have lived with snow for enough years to learn how to drive on snow and slippery roads, so I was SUPER excited when the roads turned pink! I ran out of the room I was in to show my dad. He went out in his pickup with the plow in the front to check the local roads for me. It wasn’t plowed up to the highway which is a few miles away, but he cleared away enough so that my little mini-SUV could make it through. He followed us out to the highway just in case we went in the ditch … it was tough going and a little nerve-wracking, but we made it to the highway and then I knew we were home free!

In our rush to get out, I forgot to grab my share of most of the leftovers, but I didn’t forget the stuffing and some of the goose! I had myself a mini-Christmas dinner once we got home from our drive, and then ate a few more meals of the stuffing (it’s really good for breakfast with a runny egg on top) before I tired of it and still I had more.

Today I decided it was high time to transform that stuffing into something new … my sis and I had intended to make stuffin’ muffins the day after Christmas, but well, laziness pervailed and there was pie! Who wants an egg muffin when you can have pie for breakfast?

So I finally DID make the stuffin’ muffins and yep, they are just as good as we imagined! I added broccoli and cheese because well, who doesn’t love broccoli and cheese? (And who cares if they don’t?) … well, actually, I hope you like broccoli cheddar things too, because if you do, you’re going to love these muffins. If not, well, feel free to swap in some other veggie for the broccoli. Or add some leftover meat if you prefer.

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