Baked Egg & Stuffing Cups
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
Total TimePrep: 10 min. Bake: 25 min.
- 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.
Originally published as Shirred Stuffing eggs in Taste of Home Christmas Annual 2015