BAKED EGG & STUFFING CUPS

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Baked Egg & Stuffing Cups image

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

Provided by @MakeItYours

Number Of Ingredients 5

1 cup cooked stuffing
4 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh sage, optional

Steps:

  • 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.

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