Leftover Stuffing Egg Nests with Cornbread and Sausage
These leftover stuffing egg nests with cornbread and sausage are perfect breakfast for the day after Thanksgiving.
By Yankee Magazine|Nov 25 2020|
Leftover Stuffing Egg Nests with Cornbread and Sausage
Photo Credit: Francine ZaslowAlthough 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? See more of our favorite Thanksgiving leftover recipes.
Yield
6 servings
Total Time
30 minutes
Ingredients
6 cups (approximately) leftover stuffing
12 large eggs
Kosher or sea salt and freshly ground black pepper
Instructions
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.
