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