Leftover Holiday Stuffing Eggs
Don't know what to do with your Thanksgiving leftovers? This recipe is great for the next day's breakfast!
Make This Recipe
Ingredients
- Butter, for coating the muffin pan
- 3 cups prepared stuffing
- 2 cups shredded sharp cheddar cheese (about 5 ounces)
- 12 Eggland's Best Eggs (large)
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh chives or thinly sliced scallions, for garnish (optional)
Preparation
- Heat the oven to 500°F and arrange a rack in the middle.
- Coat a 12-well muffin pan generously with butter and place it on a baking sheet; set aside.
- Place the stuffing and 1 cup of the cheese in a food processor fitted with a blade attachment.
- Pulse until only pea-sized pieces of stuffing remain, about 15 (1-second) pulses.
- Divide the stuffing mixture evenly among the wells of the prepared pan (about 2 heaping tablespoons per well).
- Using your fingers, press the mixture evenly into the bottom and up the sides of each well.
- Bake until browned around the edges, about 12 to 15 minutes.
- Transfer the muffin pan to a wire rack.
- Crack an egg into each stuffing cup and season with salt and pepper.
- Evenly sprinkle the eggs with the remaining cup of cheese.
- Return to the oven and bake until the eggs are just set, about 10 to 12 minutes.
- Transfer the muffin pan to a wire rack and let it sit for 5 minutes.
- Run a small knife around the perimeter of each well to loosen and remove the stuffing cups.
- Serve immediately, topped with chives or scallions, if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 225 |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Cholesterol | 195 mg |
| Sodium | 449 mg |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Protein | 12 g |