Easy Leftover Thanksgiving Frittata Breakfast Muffins

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.

Prep Time12

Cook Time22

Total Time34

Course: Breakfast/Brunch

Cuisine: American

Diet: Gluten Free

Keyword: thanksgiving frittata breakfast muffins

Method: Oven/Stovetop

Servings: muffins

Author: Ashley McCrary

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