Baked Egg & Stuffing Cups Recipe

Baked Egg & Stuffing Cups Recipe
Baked Egg & Stuffing Cups Recipe photo by Taste of Home
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Baked Egg & Stuffing Cups Recipe

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Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 cup cooked stuffing
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh sage, optional

Directions

Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper.
Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage. Yield: 4 servings.
Originally published as Baked Egg & Stuffing Cups in Taste of Home Christmas Annual Annual 2015, p171

  • 1 cup cooked stuffing
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh sage, optional
  1. Preheat oven to 325°. Press stuffing into four greased 4-oz. ramekins, forming wells in centers. Break and slip an egg into center of each dish; sprinkle with salt and pepper.
  2. Place ramekins on a baking sheet. Bake 25-30 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If desired, sprinkle with sage. Yield: 4 servings.
Originally published as Baked Egg & Stuffing Cups in Taste of Home Christmas Annual Annual 2015, p171

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