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.
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 servingsIngredients
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.
