Recipe by Kosher.com Staff

Stuffing Muffins with Brussels Sprouts

Print
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg - Soy

What to do with all those leftovers from your Thanksgiving turkey dinner? This unique recipe combines two favs from the classic Thanksgiving menu into totally original muffins! Just remember that depending on the status of your stuffing, these may be classified meat…   For more great ideas, watch Shortcuts by Family Table!

Ingredients

Main ingredients

  • 3 cups cooked stuffing

  • 1 and 1/2 cups cooked brussels sprouts, chopped

  • 6 large eggs

  • 3 tablespoons soy milk

Directions

Prepare the Muffins

1.

Preheat the oven to 375 degrees Fahrenheit. Generously grease a muffin tin with non-stick spray. Set aside.

2.

In a large mixing bowl, combine the stuffing and brussels sprouts.

3.

Divide and loosely pack the stuffing mixture between all 12 cups.

4.

In a medium bowl, whisk together the eggs, soy milk, salt, and pepper. Fill each cup about halfway.

5.

Bake for 20–30 minutes or until lightly golden brown.

6.

Remove from oven and allow to cool slightly. Run a knife around the edges to loosen and remove from the tin.

Prepare the Muffins

Yields 12 muffins

Stuffing Muffins with Brussels Sprouts

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments