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Baked Egg & Stuffing Cups

TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD: 4 servings.
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

Ingredients

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

Directions

  • 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.

Nutrition Facts

1 serving: 169 calories, 11g fat (3g saturated fat), 186mg cholesterol, 458mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 8g protein.

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