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Thanksgiving Egg Bites

  • Servings


  • 1-1 ½ cups stuffing, traditional bread or cornbread at room temperature
  • 1-3 tbsp. gravy (optional)
  • 1 cup turkey or rotisserie chicken, diced small
  • 8 eggs
  • ½ cup Friendship Dairies® cottage cheese
  • ¾ cup cheddar cheese, shredded
  • ½ tbsp. parsley, chopped
  • Salt to taste
  • Cranberry sauce (optional)
  • Parsley sprig (optional)
  • Friendship Dairies® cottage cheese (optional)


  1. Preheat oven to 350 degrees.
  2. Grease a 12 cup muffin pan with non-stick cooking spray.
  3. Crumble stuffing in a bowl. Add parsley and 1-3 tablespoons of gravy to moisten if necessary. Place a heaping tablespoon of stuffing into the cups of the muffin tin. Using your hands, press the stuffing into the cups to create a shallow bowl. Bake in oven for 3-5 minutes. Remove and set aside.
  4. In a blender, combine the eggs, cottage cheese, and salt, and blend on medium speed for 5 seconds.
  5. Pour egg mixture into the muffin cups until 2/3 from top.
  6. Divide the turkey and cheddar cheese evenly amongst the muffin cups.
  7. Bake the egg muffins for 15-20 minutes or until the egg reaches 160 degrees. Cool slightly and serve with optional garnishes.

You may want a bigger spoon.

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