Stuffing Egg Cups By Annie Copps
The day after the big feast, the house is full of people young and old and although the fridge is bursting with leftovers no one's quite ready for turkey with their coffee. We use two morning staples—cornbread and sausage—in our stuffing, so why not begin the fourth Friday of November with a hearty breakfast?
Okay, for the record, this is so divinely delicious and ingenious (if I do say so myself), you are going to want me to be your new queen… seriously. All you do is line a muffin tin (or individual ramekins) with leftover stuffing—press it around the sides to form a nest. Crack an egg into each cup and bake. That is it. A perfect breakfast to fortify you for all those Friday-after shopping bargains.
Start to Finish Time: 30 minutes
Yield: 6 servings
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 15 minutes for slightly loose yolks, 20 or more for hard-cooked.
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