Thanksgiving Leftover Omelet Cups
Transform your Thanksgiving leftovers into delightful breakfast bites with these creative omelet cups, perfectly portioned in a standard muffin tin. Each savory cup features a delectable burst of cranberry sauce that elevates the entire dish to new heights.
Ingredients
8 Eggland's Best Large Eggs
2 Tbsp. Melted Butter
2 Tbsp. Mayonnaise
1.5 tsp. Ground Thyme
Salt & Pepper to taste
3/4 cup Shredded Cheddar Cheese, divided
3/4 cup Diced Leftover Turkey
¾ cup Day-Old Stuffing
1/4 cup Whole Berry Cranberry Sauce
Preparation
- Begin by heating your oven to 375°F.
- Thoroughly coat a 12-cup muffin tin with non-stick cooking spray.
- Whisk the eggs in a large mixing bowl until well combined.
- Mix in all ingredients EXCEPT the cranberry sauce & reserve 1/4 cup cheese for topping.
- Carefully distribute the egg mixture among the prepared muffin cups.
- Top each cup with an equal portion of cranberry sauce and finish with reserved cheese.
- Place in oven and bake for approximately 15 minutes until eggs are set.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 275 |
| Fat | 19g |
| Saturated Fat | 7g |
| Cholesterol | 282mg |
| Sodium | 365mg |
| Carbohydrates | 10g |
| Protein | 15g |
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