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