- 3½ cups leftover stuffing
- 6 eggs
- 2 T. milk
- 1 T. chopped fresh parsley
- ¼ teaspoon salt
- Fresh pepper, to taste
- Preheat the oven to 375°F.
- Generously grease a standard muffin tin.
- Divide the stuffing between all 12 cups loosely.
- In a measuring cup, whisk eggs, milk salt/pepper, parsley.
- Divide the egg mix into the cups.
- Bake the muffins for 25-30 minutes.
- Run a knife around edges, cool a bit and remove.
Adapted from Handle the Heat