Egg Nests
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Total Time: 30
Yield: 6 servings
Although the fridge is bursting with leftovers, no one's quite ready for turkey with their 9 a.m. coffee. We use two morning staples--cornbread and sausage--in our stuffing, though, so why not begin the fourth Friday of November with a hearty breakfast?
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Ingredients:
6 cups (approximately) leftover stuffing12 large eggs
Kosher or sea salt and freshly ground black pepper
Instructions:
Heat oven to 350°. Mist the 12 cups of a large muffin tin with nonstick cooking spray. Put about 1/2 cup stuffing into each cup, pressing the bottom and along the sides to about halfway up. Without breaking the yolk, crack 1 egg into each cup. Season with salt and pepper. Bake 10 minutes for slightly loose yolks, 15 for hard-cooked.Browse Similar Recipes
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