Only half of our household like stuffing, so after a Sunday roast we always have leftovers. Great for chicken and stuffing sandwiches, but there are times when there is no leftover chicken. That’s a bummer.
Whilst doing my daily pinning on Pinterest I found a great blog called ‘Running to the Kitchen’. It is filled with lots of yummy and pretty healthy recipes. One that caught my eye was ‘Stuffing Frittata Bites‘. Its a very clever little recipe which uses up your leftover stuffing in a little egg cup of yumminess, so I was inspired to give it a Clean Eating twist of my own.
I’ve added kale for a extra nutritious boost and of course used my Clean Eating Lemon and Herb Stuffing leftovers. These are great little snacks that the kids will love. Make a batch up ready for an after school snack or keep some in the fridge to pop in their lunch boxes. – They make a tasty breakfast treat too.
What do you do with your leftover stuffing?
Clean Eating Kale and Stuffing Frittata Cups
- Yield: 12
- Ready In:
Use up your leftover stuffing in these fantastic little Frittata Cups.
- 1-2 portions Clean Eating Lemon and Herb Stuffing (leftovers)
- 1 handful Kale finely sliced
- 3 whole Eggs
- 3 Egg Whites
- 2 Tablespoons Milk of choice I used Oat Milk
- 1 pinch Black Pepper
- 1 teaspoon Olive Oil Optional
- Preheat the oven to 200°C and if needed, lightly grease your mini muffin pan.
- Crumble small pieces of leftover stuffing into 12 of the mini muffin holes, until the stuffing sits about half way up.
- Whisk together the eggs, egg whites, milk and a pinch of black pepper in a bowl and then add the finely chopped kale.
- Give the kale a good stir into the egg mixture, then slowly pour the mixture into the muffin holes, leaving about 1/2 cm gap from the top.
- Put the muffin tray into the preheated oven and bake for 10 minutes.
- Take out the muffin pan and check that the frittatas are cooked all the way through (no wet egg mixture) and allow to cool for a couple of minutes before removing carefully with a spoon.
- These can be enjoyed straight from the oven, or left to cool and refrigerate for a couple of days.