Wednesday, January 2, 2013

Stuffing Breakfast Muffins with Sage and Thyme

What to do with leftover, rather bland, store-bought (dry, from a bag) cornbread stuffing? Toss? Google some recipes and see what others have created? Ding!
I decided to give this “concoction” a try, as it looked brilliant!
Here is my adaptation:
Whisk together 5 regular eggs and 1/4 cup liquid egg substitute, 1/3 cup half-and-half, and salt/pepper to taste (may need very little if using pre-spiced stuffing). Stir in 2 cups leftover prepared stuffing, and 1/2 cup leftover vegetables (I used corn and tomatoes). If the stuffing does not already have spices in it, add 1/4 teaspoon each of sage and thyme. If the stuffing recipe does not include meat, add 1 cup of chopped leftover ham or turkey.
The extra ingredients resulted in a longer bake time, 20 minutes at 400 degrees. That's steam rising from the "muffin", and you can see that I used muffin liners. Do you have any creative ways of re-serving stuffing?

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