Dinner

Thanksgiving Leftover Omelet Cups Recipe

Name: Thanksgiving Leftover Omelet Cups Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 Small Eggs; 2 tablespoons Butter; 2 tablespoons Mayonnaise; 1 1/2 teaspoons Ground Thyme; Salt, to taste; Ground Black Pepper, to taste; 3/4 cup Turkey, diced or shredded; 3/4 cup Onion-Sage Seasoned Pork Stuffing; 3/4 cup Shredded Cheddar Cheese (divided into 1/2 cup for mixing and 1/4 cup for topping); 1/4 cup Whole Berry Cranberry Sauce

BySophie Carsel December 9, 2025December 9, 2025

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Introduction

These Thanksgiving Leftover Omelet Cups are a delightful way to transform your holiday leftovers into a quick and satisfying breakfast or brunch. Packed with turkey, stuffing, and a touch of cranberry sauce, they bring classic flavors into perfectly portioned bites.

The image shows a dark metal muffin tray filled with twelve mini egg muffins, each about two layers thick. The top layer is golden yellow with melted shredded cheese, showing a slightly crispy texture on the edges. The inside of the muffins reveals a mix of yellow egg with green and purple specks, likely herbs and bits of vegetables. Some muffins have small visible chunks of darker purple, possibly bacon or a similar ingredient. The tray is placed on a white marbled surface, with a white cloth partially visible on the top right. Next to the tray is a blue carton of pasture-raised eggs, prominently placed on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 small eggs
2 tablespoons butter
2 tablespoons mayonnaise
1 1/2 teaspoons ground thyme
Salt, to taste
Ground black pepper, to taste
3/4 cup shredded cheddar cheese
3/4 cup turkey
3/4 cup onion-sage seasoned pork stuffing
1/4 cup whole berry cranberry sauce

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C).
Step 2: Thoroughly coat a 12-cup muffin tin with non-stick cooking spray.
Step 3: In a large mixing bowl, whisk the eggs until well combined.
Step 4: Add butter, mayonnaise, ground thyme, salt, black pepper, turkey, stuffing, and 1/2 cup of the shredded cheddar cheese to the eggs. Stir to combine evenly.
Step 5: Carefully spoon the egg mixture evenly into the prepared muffin cups.
Step 6: Top each cup with a small spoonful of cranberry sauce and sprinkle with the reserved 1/4 cup of shredded cheddar cheese.
Step 7: Bake in the preheated oven for about 15 minutes, or until the eggs are fully set.

Tips & Variations

Use leftover vegetables like spinach or bell peppers for added color and nutrition.
If you prefer, substitute mayonnaise with sour cream for a tangier flavor.
Try different cheeses such as Swiss or pepper jack to change the flavor profile.
To make it vegetarian, replace turkey and stuffing with sautéed mushrooms and your favorite seasoning.

Storage

Store leftover omelet cups in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for about 30-45 seconds until warm, or reheat in a 350 degrees F oven for 10 minutes to retain texture.

How to Serve

A gray metal muffin tray holds twelve baked egg muffins, each about two layers high with a light yellow cooked egg base mixed with visible specks of herbs and small pieces of melted cheese on top; some muffins have darker spots of what looks like cooked vegetables or bacon inside. The muffins have slightly browned edges and a soft texture, with a few bits of melted cheese dripping onto the tray. On the right side, a box of blue carton pasture-raised eggs and a white cloth rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these omelet cups ahead of time?

Yes, you can assemble them a day in advance and store the muffin tin in the fridge. Add the cranberry sauce and cheese toppings just before baking.

Can I freeze the omelet cups?

These omelet cups freeze well. After baking and cooling, place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.