ÃÛÌÒÁµÈË

Egg Nests

The Editors
Yield
Makes 6 servings.
Category
Eggs
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Yankee Magazine

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?

Ingredients
6 cups leftover stuffing or dressing
12 large eggs
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 350°F. Spray a standard muffin tin with nonstick cooking spray.
  2. Put about 1/2 cup of dressing or stuffing into each cup, pressing the bottom and along the sides to about halfway up. 
  3. Without breaking the yolk, crack 1 egg into each cup. 
  4. Season with salt and pepper. 
  5. Bake for 10 minutes for slightly loose yolks, 15 minutes for hard-cooked eggs.

 

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Erin (not verified)

6 years 12 months ago

Needs to bake longer. Eggs whites are still clear after 10 minutes at 350F...still baking. Should be delicious and worth the wait!

Ellen (not verified)

7 years 1 month ago

I love stuffing made with homemade cornbread and sausage, but I never thought of this. Thank-you so much!

annbph (not verified)

14 years ago

Yum - I can't believe that I haven't done this over the years with leftovers -- sounds great and I ill definitely try it