Return to Content

Egg Nests with Cornbread and Sausage

by in Nov 2009
Egg Nests with Cornbread and Sausage
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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?

Check out this video: Egg Nests

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Photo/Art by Francine Zaslow


  • 6 cups (approximately) leftover stuffing
  • 12 large eggs
  • Kosher or sea salt and freshly ground black pepper


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.
Updated Wednesday, October 7th, 2009

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111