These Stuffing Frittata Bites are a quick and easy recipe to use up leftover stuffing from Thanksgiving. They’re a great breakfast or snack.
At the Thanksgiving table, my dad was telling us about a survey he saw of what people were most looking forward to eating on Thanksgiving. I’ll give you one guess what item stole the show with 30 something percent…
Had I taken the survey, I would’ve been one of the people contributing to stuffing’s win. That stuff (ha!) is seriously the best. Why we only eat it once a year seems like one of the dumber things in life. I’m thinking we should at least break it out for Christmas too. Mom, you good with that? You are the one who makes it after all.
After the table had been cleared we decided to let everyone fill up take home containers before washing the dishes and putting the food away. Ulysses put ours together (with the tupperware I brought from home. I come prepared when food is involved) and the conversation went something like this:
Ulysses: “What do you want?”
I look over to see he’s put about 1/4 cup of stuffing in the container.
Me: “Um, more stuffing please”
He puts in another pathetic spoonful.
He looks at me with one eye to see if that’s enough.
Me: “Just a littttle bit more”
He scrapes the stuffing bowl clean
Me: “Ok! That looks good”
Usually, I just recreate my Thanksgiving plate and eat as many meals of leftovers as I can that way. This year, I’m determined to repurpose things. It’s just more fun.
Stuffing, meet the incredible edible egg (and some heavy cream & spinach). You two shall become one tasty, delicious, frittata-like bite and I shall pop you into my mouth one by one.
My mom’s stuffing has sausage in it which gave these a salty bite and makes them perfect for pretty much breakfast, lunch or dinner.
I’ve already had them for all three.
- 1 cup leftover stuffing
- 3 eggs
- 3 tablespoons heavy cream (or milk)
- ½ cup loosely packed baby spinach, finely chopped
- salt & pepper
- Preheat oven to 400 degrees.
- Grease mini muffin tin.
- In a small bowl whisk eggs & cream (or milk) together and season with salt & pepper.
- Spoon stuffing evenly into 12 tins (should be about 1 tablespoon per tin).
- Divide chopped spinach evenly on top of each tin filled with stuffing.
- Pour egg mixture on top of each tin until about ¾ full.
- Bake for 15 minutes, broiling for the last 2-3 to brown the tops.
- Best served warm.
What’s your favorite dish from Thanksgiving?
Do you repurpose leftovers or eat them the way they are?