These filled muffins are one of my favorite things to make with Thanksgiving leftovers.
“Breakfast Muffins”
Filled breakfast muffins look very complicated but are deceptively simple to make. I started making these when my kids were still in grade school. And made them every year using Thanksgiving leftovers. I would also make them for breakfast Christmas morning. My oldest daughter told me she EXPECTS them Christmas morning now, as an adult!
These breakfast muffins freeze really well. Just wrap each filled muffin individually in plastic wrap, then place in a freezer bag and freeze. To reheat, unwrap the frozen muffin and bake at 350 degrees for about 15-2o minutes.
How to Make Filled Muffins
To make the filled muffins, first roll out the biscuits. You heard me, biscuits! Canned Grands work best (or the equivalent). I like the GV Jumbo Buttermilk Biscuits. You can roll them on a cutting board, but sometimes they stick a little. I like to roll them out on a silicon baking mat, or parchment paper.
Next, scoop filling into the center of the rolled out biscuit. I use a medium cookie scoop, but a regular spoon works just as well. Then, gather the edges up and and around the filling, pinching the edges together to seal. It will look like a little pouch.
Hold the sealed edges with your fingers in one hand and dip the bottom of the pouch in melted butter. Quickly press the buttered part into your topping, making sure all the butter is covered in topping. Invert and drop each one into a muffin tin with the topping side up and the gathered, sealed side down.
After you have placed all the filled muffins into the muffin pan, cut an “X” in the top of them. Bake. Remove to a rack to cool. Serve warm.
Breakfast Muffins
Breakfast Muffins
Ingredients
- 2 cans Buttermilk Grands Biscuits
Filling:
- 2 cups chopped ham or turkey
- 1 cup shredded Swiss cheese (measure with your heart)
- 1 can Rotel, drained (I use mild)
- 1/2 cup mayonnaise
- 1 16 oz can diced tomatoes, drained
- 1/2 teaspoon – 1 teaspoon cumin to taste
- salt and pepper to taste
Topping Ideas:
- Italian Bread Crumbs, OR
- grated Parmesan cheese OR
- Panko OR
- Combination of bread crumbs, Parmesan, etc.
- 1 stick (8 Tablespoons, or 1/2 cup) Melted Butter for dipping
Directions
- Combine all filling ingredients in a medium bowl and mix well
- Roll out the biscuits into large circles
- Using a medium scoop, scoop filling into the center of the rolled out biscuit
- Gather edges up and around filling, like a little pouch, and pinch to seal shut
- Dip the bottom of the biscuit in melted butter, then press into topping
- Invert filled biscuit into muffin cup
- Using a knife or kitchen shears, cut an “X” into the top of the filled muffin
- Bake at 350 degrees for about 20 minutes
- Let rest 5 minutes, then remove from muffin tin to a cooling rack to finish cooling, or to serve
NOTES:
- Use Grands or Jumbo biscuits. Regular biscuits are too small
- Drain the canned tomatoes and Rotel well or the filling will be too wet
- To freeze, wrap cooled muffins in plastic wrap. Then place inside a freezer safe bag. To reheat, remove muffin from freezer and remove plastic wrap. Place in 350 degree F oven for approximately 15-20 minutes. Tastes like it did the day you baked them
- Have fun varying the filling! Experiment with different cheeses and proteins. Add vegetables. Leftover turkey with roasted oven veggies and Monterey Jack cheese would be lovely
cooking with ree 
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