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EmailAlthough 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?
Yield: 6 servings
Preparation Time: 30 minutes
Start to Finish Time: 30 minutes
- 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 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.
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Comments
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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