One of the best parts of Thanksgiving?
But it doesn’t always have to be endless turkey sandwiches and casseroles.
Michelle Dunaway met up with Grace Derocha, a registered dietitian with Blue Cross Blue Shield of Michigan, to come up with some new ideas to feed your family post-Thanksgiving dinner.
Turkey and Stuffing Breakfast Cups
– Nonstick cooking spray
– 1 tsp. olive oil
– 1 clove of garlic minced
– ½ cup finely chopped onion
– ½ cup finely chopped celery
– ½ cup finely chopped carrots
– 1½ cups finely chopped roasted turkey breast (about 7 oz)
– 3 cups leftover (prepared) stuffing
– 1 cup of shredded cheddar cheese or cheese of choice
– 12 large eggs
– Ground black pepper
1. Heat oven to 350° F.
2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
3. Heat oil in medium nonstick skillet over medium-high heat.
4. Add garlic, onion, celery and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add turkey and stuffing; cook, stirring frequently, for 1 to 2 minutes, or until well mixed.
6. Mix in cheese until it softens to help form cups.
7. Evenly press stuffing mixture into prepared muffin cups.
8. Crack an egg into each muffin cup. Season with pepper.
9. Bake for 18 to 22 minutes, or until eggs are set.
10. Let cups sit in pan for 10 minutes before removing them. Use a butter knife to gently separate each cup from the muffin pan.
11. Serve warm and enjoy!
Note: you can also beat eggs and add them to mixture, then press into cups and bake.