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.