Egg Nests with Cornbread and Sausage

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Egg Nests with Cornbread and Sausage

Although 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?

Check out this video: Egg Nests

Total Time: 30
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 10 minutes for slightly loose yolks, 15 for hard-cooked.

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