Baked Eggs in Stuffing Cups
Transform leftover holiday stuffing into breakfast with this easy technique. Put your stuffing and some cheddar cheese in a food processor and grind it into a soft doughlike mixture. Press it into a muffin pan and bake the stuffing shells until browned. Crack an egg into each cup, top with more cheese, and continue baking until the eggs are just set.
- Butter, for coating the muffin pan
- 3 cups prepared stuffing
- 2 cups shredded sharp cheddar cheese (about 5 ounces)
- 12 large eggs
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh chives or thinly sliced scallions, for garnish (optional)
1Heat 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.
2Place 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.
3Divide 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.
4Transfer the baking sheet with 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.
5Transfer 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 using.
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