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Parve
Easy
40 Minutes
Diets 
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!
3 cups cooked stuffing
1 and 1/2 cups cooked brussels sprouts, chopped
6 large eggs
3 tablespoons soy milk
Haddar Kosher Salt, to taste
Pereg Black Pepper, to taste
Preheat the oven to 375 degrees Fahrenheit. Generously grease a muffin tin with non-stick spray. Set aside.
In a large mixing bowl, combine the stuffing and brussels sprouts.
Divide and loosely pack the stuffing mixture between all 12 cups.
In a medium bowl, whisk together the eggs, soy milk, salt, and pepper. Fill each cup about halfway.
Bake for 20–30 minutes or until lightly golden brown.
Remove from oven and allow to cool slightly. Run a knife around the edges to loosen and remove from the tin.
Yields 12 muffins
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