Easy Leftover Thanksgiving Frittata Breakfast Muffins
Published Nov 19, 2025
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There’s nothing quite like waking up the morning after Thanksgiving and knowing a batch of warm, savory Thanksgiving frittata breakfast muffins is waiting in the fridge! These little bites are packed with leftover turkey, roasted veggies, cottage cheese, and fall herbs, giving you a cozy and protein-rich way to start the day without lifting much more than a muffin tin.
Why You’ll Love This Recipe
These Thanksgiving frittata breakfast muffins come together easily with simple leftovers, bake up beautifully, and make the perfect grab-and-go breakfast for the long holiday weekend! They’re resourceful yet comforting, turning leftover turkey, roasted sweet potatoes, and any lingering veggies into warm, savory bites that taste like a second helping of Thanksgiving – lightened by fluffy cottage cheese, similar to my Cottage Cheese Frittata.
The muffin format makes them ideal for portioning and storing, whether you’re feeding overnight guests, heading out for Black Friday shopping, or easing into a slow morning at home. Each one delivers festive fall flavors like sage, sweet onion, and roasted vegetables without any extra fuss.
And if you’re staring at a fridge full of turkey, these muffins give you another creative way to make the most of it. I’ve linked a few of my favorite leftover-friendly recipes throughout this post, like my Cranberry Turkey Sliders and my Healthy Turkey Chili. No turkey should go to waste!
Ingredients You’ll Need
Here’s everything that goes into these savory breakfast muffins.
- Avocado or olive oil: Used to sauté the onions and garlic and bring out their flavor. You can use ghee or butter as a substitute.
- Chopped sweet onion: Adds natural sweetness and depth. Shallots work as a backup.
- Leftover cooked turkey: The star protein of the recipe. Ham or sausage can stand in if preferred.
- Garlic: Brings bold flavor to the base aromatics.
- Leftover roasted sweet potatoes or veggies of choice: Adds texture, sweetness, and color. Any cooked veggies will work!
- Fresh spinach: Adds nutrients and keeps the muffins tender.
- Garlic powder & onion powder: Boosts savory flavor and balances the leftovers.
- Sage: Brings that signature Thanksgiving flavor.
- Large eggs: The core of the frittata base.
- Cottage cheese: Makes the muffins creamy and protein-packed. Ricotta works if you need a substitute.
- Shredded cheddar: Adds richness and melts through the muffins. A dairy-free option works as well.
- Feta cheese: Gives a tangy, salty finish on top.
- Fresh chives: Adds a pop of color and bright onion flavor.
How to Make Thanksgiving Frittata Breakfast Muffins
Step 1: Preheat the oven to 350°F. Grease a 12-cup muffin tin with spray or olive oil. Warm a skillet with a little oil over medium heat. Add sweet onion and garlic and cook until softened, about 2-3 minutes.
Step 2: Stir in the chopped turkey, roasted veggies, garlic powder, onion powder, sage, salt, and pepper. Cook for another couple of minutes, then remove from heat and cool slightly.
Step 3: In a large bowl, whisk the eggs with cottage cheese until smooth. Fold in the shredded cheddar and spinach.
Step 4: Stir the turkey mixture into the egg mixture. Divide among the muffin cups, filling each about ¾ full. Add a pinch of feta and fresh chives over the top.
Step 5: Bake for 18-22 minutes, just until the centers are set and the tops turn lightly golden. Avoid overbaking.
Step 6: Cool for 5 minutes, then lift out gently. Add another sprinkle of feta and chives before serving.
Mac’s Pro Tip
Quick Tips for Success
- Chop everything small to help the muffins hold together.
- Use cooked veggies only, raw vegetables can create soggy spots.
- Let the turkey mixture cool slightly before combining with the eggs to keep the muffins fluffy.
- Cottage cheese adds moisture and protein, making these healthy breakfast muffins extra tender.
Storage, Freezing & Reheating Tips
These muffins keep well and reheat beautifully.
- Fridge: Store in an airtight container for 3-4 days.
- Freeze: Cool completely, wrap individually, and freeze for up to 3 months.
- Reheat: Microwave for 20-30 seconds or warm in a low oven.
Recipe FAQs
Egg muffins naturally deflate a bit as they cool because steam escapes and the egg structure settles. If they’re collapsing dramatically or turning dense, they were likely overmixed or overbaked. For the best texture, whisk the eggs gently, avoid whipping in too much air, and pull the muffins from the oven as soon as the centers are set.
Yes! Mix in Brussels sprouts, green beans, or roasted carrots for veggie-packed breakfast muffins.
Use a well-greased muffin pan or silicone tray. Let them cool briefly before removing.
Yes, these are gluten-free frittata cups as long as your add-ins are gluten-free.
These muffins make the best post-holiday breakfast idea because they’re easy, flavorful, and packed with everything you love about the season! If you want another cozy dish to enjoy this week, try my Creamy Cheesy Sweet Potato Au Gratin.
More Holiday Morning Favorites
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If you love this Thanksgiving frittata breakfast muffins recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Easy Leftover Thanksgiving Frittata Breakfast Muffins
Ingredients
- 1 tablespoon avocado or olive oil
- ½ cup chopped sweet onion
- 2-3 cloves garlic minced
- 1 cup finely chopped leftover cooked turkey white or dark meat
- ¼ cup leftover roasted sweet potatoes chopped small, or vegetables of choice
- ¼ cup finely chopped fresh spinach
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sage optional, for that Thanksgiving flavor
- Salt and pepper to taste
- 8 large eggs
- ½ cup cottage cheese full-fat or low-fat
- ½ cup shredded cheddar use dairy-free if needed
- ½ cup feta cheese
- Fresh chives
Instructions
- Preheat the oven: to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil.
- Cook the aromatics: Heat olive oil in a skillet over medium heat. Add sweet onion and garlic and cook until softened, about 2–3 minutes.
- Add the turkey and veggies: Stir in the chopped turkey, roasted vegetables, garlic powder, onion powder, sage, salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
- Whisk the eggs: In a large bowl, whisk together eggs and cottage cheese until smooth. Stir in shredded cheddar cheese and spinach.
- Combine and fill: Add the turkey mixture to the egg mixture and stir until evenly combined. Divide the mixture evenly among the muffin cups, filling each about ¾ full. Top each cup with the egg mixture with feta and a sprinkle of fresh chives.
- Bake: for 18–22 minutes, or until the centers are set and the tops are lightly golden. (Make sure to get them too crispy or dark…just a tad bit golden)
- Cool and serve: Let the muffins rest for 5 minutes before removing from the pan. Garnish with alight dusting of feta cheese and chives
Notes
- Chop everything small to help the muffins hold together.
- Use cooked veggies only, raw vegetables can create soggy spots.
- Let the turkey mixture cool slightly before combining with the eggs to keep the muffins fluffy.
- Cottage cheese adds moisture and protein, making these healthy breakfast muffins extra tender.
- Store in an airtight container in the fridge Cool completely, wrap individually, and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
