Leftover stuffing and mashed potatoes stuffed into crispy bacon cups and baked to perfection in just 30 minutes to give your Thanksgiving leftovers a tasty new lease on life!
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Why Make This Recipe?
- They're easy: With only a 5 minute prep time, you can effortlessly prep these leftover bacon cups while barely looking away from the Christmas movies you've undoubtedly started streaming!
- It adds some pizzazz to your holiday leftovers: When you get sick of having the same meal 4 nights in a row, these bacon cups add a whole new flavor to your holiday leftovers!
- They make for a delicious and hearty appetizer: Whether you're whipping these up for a holiday party appetizer or to have as a quick snack, they're tasty, hearty and filling!
- Bacon cups: Enough said 😉
Ingredient Notes
- Bacon: You'll need 18 slices of bacon for 12 bacon cups, but this can be easily altered higher or lower depending on how many cups you want to make. (Keep in mind you'll need about 1.5 slices of bacon per cup.)
- I like to use Oscar Meyer thick cut bacon since they hold up best for filling. Depending on the brand and cut you use, you'll need 1-2 packs for 18 slices.
- Leftover stuffing and mashed potatoes: Set aside about 3 C each of your leftover stuffing and potatoes (or make fresh if you're craving these leftover bacon cups but it's not Thanksgiving!) And the best part? No need to reheat the leftovers as they'll warm during baking!
- Other leftovers: Feel free to add in any other leftover favorites you want to use up such as corn casserole, diced up turkey, or even finish the bacon cups off with some cranberry sauce or gravy!
- I also like top my Thanksgiving leftover bacon cups with a little bit of fresh black pepper and some chopped parsley but this is optional!
If you're left with extra bacon slices, you could also whip up these Bacon Egg Cups for a quick and healthy breakfast or go crazy with this smoked Bacon Explosion! (Or try out the Thanksgiving Bacon Explosion to use up a TON of Thanksgiving leftovers!)
Step by Step Photos
- To start this recipe, first preheat your oven 350 degrees. Next, prepare a muffin tin by spraying it with cooking spray and line each tin with a slice of bacon.
- Next, cut 6 slices of bacon into 4 small pieces, and line the bottom of each muffin tin with 2 pieces, to fully cover the bottom of the tin.
- Fill each bacon cup about half full with prepared, leftover stuffing. (No need to reheat!) Each muffin tin will use about ¼ C of stuffing.
- Next, stuff each cup until full to the top with about ¼ C leftover mashed potatoes. (Again, no reheating necessary!) Season with salt and fresh black pepper, if desired.
Bake at 350 degrees for 30 minutes, until bacon is crispy and potatoes are slightly browned. Top with chopped fresh parsley and serve. You could also serve with leftover gravy or cranberry sauce, if desired!
Enjoy!! 🙂 Leftovers can be stored in an air-tight container for up to 4 days (less if your leftovers were already a few days old) and reheated in the microwave for about 45 seconds, or until warmed through.
FAQs and Expert Tips
- Shopping: The purpose of this recipe is to use up your Thanksgiving leftovers, so you really should only need a pack or two of bacon! (Depending on how many cups you want to make.) If you're not using leftovers, be sure to pick up the ingredients for stuffing and mashed potatoes (or instant versions if that's more your style!) I also like to finish my cups off with some freshly chopped parsley, but this is optional.
- Substitutions: You can get as creative as you'd like with these Thanksgiving leftover bacon cups! Toss in some corn casserole, some diced turkey, or top with cranberry sauce or gravy!
- Prep: There is no need to reheat your leftovers before putting them into the bacon cups. Additionally, the bacon goes in raw so there is no need to cook it in advance.
- Cooking: You're going to cook these for 30 minutes at 350 degrees F, or until the bacon is crispy and the potatoes are slightly browned on top. We mainly want to ensure the bacon has been cooked through since all of the other ingredients are pre-cooked and simply being warmed for serving.
- Storage: Store leftover cups in an air-tight container in the refrigerator for up to 4 days (less if your leftovers were already a few days old.)
- Freezing: I prefer to eat these fresh but if you need to freeze them for any reason just be sure to allow them to cool, remove them from the muffin tin, and place them onto a wax-paper lined baking sheet and into the freezer until solid. Wrap individually in foil and store in the freezer for up to 1 month.
- Reheating:
- If refrigerated: Reheat by microwaving for about 45 seconds or until warmed through.
- If frozen: When you're ready to eat them, thaw in the refrigerator overnight and microwave as noted above. (Don't forget to dispose of the foil wrap first! 🙂 )
- If you prefer to use the oven, add your thawed cups back into a muffin tin and cook at 350 degrees F for about 15 minutes, or until warmed through.
No. Unfortunately, you're going to need to start with raw bacon so that you can form cups with them that will hold around your leftovers during baking. I recommend using thick cut bacon as it will hold its shape the best but any kind will do!
Nope! That's the best part! No more microwaving leftovers, simply scoop them cold into the bacon cups before baking.
Most definitely! Consider what leftovers go well together and add in anything you'd like! Some diced up turkey, a scoop of corn casserole or a finishing sauce of gravy or cranberry sauce could all be great! Just don't fill the cups above the rim of the muffin tin to ensure they hold their shape.
If you have a TON of Thanksgiving leftovers, try out this smoked Thanksgiving Bacon Explosion instead!
Related Recipes
- Potato Stuffing
- Mashed Cauli-Potatoes
- Thanksgiving Bacon Explosion
- Rosemary and Blue Cheese Mashed Potatoes
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
PrintRecipe Card
Thanksgiving Leftover Bacon Cups
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 bacon cups 1x
- Category: Appetizer, Thanksgiving
- Method: Baked
- Cuisine: Holiday
Description
Leftover stuffing and mashed potatoes stuffed into crispy bacon cups and baked to perfection in just 30 minutes to give your Thanksgiving leftovers a tasty new lease on life!
Ingredients
- 18 slices of bacon (preferably thick cut)
- 3 C of leftover stuffing
- 3 C of leftover mashed potatoes
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- To start this recipe, first preheat your oven 350 degrees. Next, prepare a muffin tin by spraying it with cooking spray and line each tin with a slice of bacon.
- Next, cut 6 slices of bacon into 4 small pieces, and line the bottom of each muffin tin with 2 pieces, to fully cover the bottom of the tin.
- Fill each bacon cup about half full with prepared, leftover stuffing. (No need to reheat!) Each muffin tin will use about ¼ C of stuffing.
- Next, stuff each cup until full to the top with about ¼ C leftover mashed potatoes. (Again, no reheating necessary!) Season with salt and fresh black pepper, if desired.
- Bake at 350 degrees for 30 minutes, until bacon is crispy and potatoes are slightly browned. Top with chopped fresh parsley and serve. You could also serve with leftover gravy or cranberry sauce, if desired!
Notes
Shopping: The purpose of this recipe is to use up your Thanksgiving leftovers, so you really should only need a pack or two of bacon! (Depending on how many cups you want to make.) If you're not using leftovers, be sure to pick up the ingredients for stuffing and mashed potatoes (or instant versions if that's more your style!) I also like to finish my cups off with some freshly chopped parsley, but this is optional.
Substitutions: You can get as creative as you'd like with these Thanksgiving leftover bacon cups! Toss in some corn casserole, some diced turkey, or top with cranberry sauce or gravy!
Prep: There is no need to reheat your leftovers before putting them into the bacon cups. Additionally, the bacon goes in raw so there is no need to cook it in advance.
Cooking: You're going to cook these for 30 minutes at 350 degrees F, or until the bacon is crispy and the potatoes are slightly browned on top. We mainly want to ensure the bacon has been cooked through since all of the other ingredients are pre-cooked and simply being warmed for serving.
Storage: Store leftover cups in an air-tight container in the refrigerator for up to 4 days (less if your leftovers were already a few days old.)
Freezing: I prefer to eat these fresh but if you need to freeze them for any reason just be sure to allow them to cool, remove them from the muffin tin, and place them onto a wax-paper lined baking sheet and into the freezer until solid. Wrap individually in foil and store in the freezer for up to 1 month.
Reheating: If refrigerated: Reheat by microwaving for about 45 seconds or until warmed through. If frozen: When you're ready to eat them, thaw in the refrigerator overnight and microwave as noted above. (Don't forget to dispose of the foil wrap first! 🙂 ) If you prefer to use the oven, add your thawed cups back into a muffin tin and cook at 350 degrees F for about 15 minutes, or until warmed through.
Keywords: Thanksgiving leftover bacon cups, bacon holiday appetizer
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