Egg Nests


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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?


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


Heat oven to 350 degrees. Mist the 12 cups of a large muffin tin with nonstick cooking spray. Put about ½ 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.

Cooking & Recipes


6 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes

Preparation Method


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Yum - I can't believe that I

Yum - I can't believe that I haven't done this over the years with leftovers -- sounds great and I ill definitely try it

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