Stuffing Egg Cups

by Annie Copps
Wednesday, Nov 16, 2016




Ingredients

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

 

Directions

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.

Yield: 6 Servings

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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