Recipe by Elena Palermo

Looking for a creative way to use your leftover stuffing? Try these simple, cute, oven-baked egg stuffing muffins: stuffins! Drizzle leftover cranberry sauce and gravy over the top for a decadent finish. 

Prep Time

30 minutes

Cook Time

30 minutes


12 Servings


3 cups stuffing (leftovers )
12 eggs
1 teaspoon salt
1 teaspoon black pepper, ground
1 tablespoon parsley, fresh (chopped)


Preheat oven to 400 degrees F. Grease 12-cup muffin pan with oil or butter. Place about 1/4 cup of stuffing in each muffin tin. Begin to firmly press the mixture up against the side and bottom of each tin, creating a well in the center, large enough to hold an egg. Place muffin pan in the oven and cook for 10-15 minutes until the stuffing is slightly crispy. Remove from oven. One at a time, crack an egg into a liquid measuring cup and slowly pour into the well of each muffin tin. Sprinkle a pinch of salt, pepper and fresh parsley on each egg. Place muffin pan back in the oven and bake for another 15 minutes. If you don’t like your egg runny, bake for another 5 minutes (20 minutes total). Take out of the oven and let cool. Sprinkle with more fresh parsley, and drizzle leftover gravy and cranberry sauce if desired.