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