Thanksgiving Leftover Omelet Cups

Begin by heating your oven to 375 degrees F (190 degrees C).

Thoroughly coat a 12-cup muffin tin with non-stick cooking spray.

Whisk the Eggland’s Best Pasture Raised Eggs (8) in a large mixing bowl until well combined.

Mix in Butter (2 Tbsp), Mayonnaise (2 Tbsp), Ground Thyme (1 tsp), Salt (to taste), Simply Organic Black Pepper, Medium Grind (to taste), Turkey (3/4 cup), Onion-Sage Seasoned Pork Stuffing (3/4 cup), Shredded Cheddar Cheese (1/2 cup) & reserve 1/4 cup cheese for topping.

Carefully distribute the egg mixture among the prepared muffin cups.

Top each cup with an equal portion of Whole Berry Cranberry Sauce (4 Tbsp) and finish with reserved Shredded Cheddar Cheese (4 Tbsp).

Place in oven and bake for approximately 15 minutes until eggs are set.