Breakfast

The Best Way to Use Up Your Holiday Leftovers? Have Them for Breakfast as Savory Muffins

Transform your holiday dinner leftovers into a savory breakfast with turkey, cranberries and pecans combined into one delicious muffin.

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Leftovers for breakfast? While cracking open a container of dinner leftovers might not sound like the most appetizing way to start the day, you can completely revamp last night’s meal into a nutritious, satisfying breakfast. And muffins are the perfect vehicle for this.

While morning muffins are typically made with a touch of sweetness and seasonal fruits, savory muffins are a great way to use up food and get a serving of veggies to start off your day. Our recipe includes some seasonal treats, like cranberries and zucchini, to infuse flavor and give you both fruit and vegetables in one convenient grab-and-go meal. Plus, with the addition of turkey and eggs, you’ll also get a handheld breakfast that can keep you full all morning long.

So, if you’ve got a whole lot of leftover turkey hanging around after your holiday meal, break out your muffin tin. These time-saving muffins will use up your leftovers and turn them into a unique breakfast. As an added bonus, these delicious savory muffins aren’t just for breakfast. They can work as a snack, for lunch, or even as part of your spread at your next gathering. They’re versatile and great for you!

Savory Turkey & Zucchini Muffins

Ingredients

  • 1 1⁄3 cups almond flour
  • 1 cup cornmeal
  • 2 tbsp arrowroot flour
  • 2 tsp fresh sage, chopped
  • 1⁄2 tsp each baking soda,
  • sea salt and ground black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • 1⁄2 cup unsalted butter, melted + more for serving
  • 2 tbsp raw honey
  • 1 1⁄2 cups cooked, diced turkey
  • 1 small zucchini, grated
  • 1⁄3 cup cranberries
  • 1⁄3 cup chopped pecans

Preparation

  1. Preheat oven to 375°F and grease a 12-count muffin pan. In a medium bowl, whisk together almond flour, cornmeal, arrowroot, sage, baking soda, salt and pepper. In a small bowl, whisk together eggs, buttermilk, butter and honey. Add wet ingredients to dry and stir to combine. Stir in remaining ingredients.
  2. Divide batter among muffin cups. Bake for 25 to 30 minutes, until lightly golden brown and crispy on the top. Set aside to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve with butter.