Ingredients

Scale

1 1/2 cups leftover cooked stuffing
1 cup cooked broccoli, chopped
2 oz. shredded sharp cheddar cheese
2 eggs
3 Tablespoons milk
1/4 teaspoon salt & freshly ground black pepper
Extra shredded cheddar, for the top

Instructions

Preheat the oven to 350 F. and spray a 6-spot muffin tin with cooking spray.
In a medium mixing bowl, mix together the leftover stuffing, broccoli and 2 oz. of shredded cheese. With clean hands, fill the muffin cups with the stuffing mix. Top each muffin with a bit more shredded cheese and poke your finger down the middle of each one (so adding the egg mixture is easier).
In a small bowl, whisk together the eggs, milk, salt and pepper. Slowly and carefully pour the egg mixture into the hole in the center of each muffin, stopping just before it reaches the top. (It will run off the edge if it reaches the top of the cup, like my first one did.)
Bake at 350 F. for 20 – 25 minutes or until set. Let sit for a few minutes, then run a knife around the edge of each muffin to release it from the pan. Enjoy!

Notes

These muffins can be made ahead of time and stored in a sealed container in the fridge. When ready to eat, reheat in the microwave for 30 sec – 1 minute or until hot. (You can also eat them cold, but I think they’re better warm.)

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/ … © Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Serving Size: 1 muffin
Calories: 130
Protein: 6,8 g

Keywords: Broccoli, Cheddar, Cheese, Eggs, Muffins, Breakfast