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Baked Egg & Stuffing Cups

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Total Time:Prep: 10 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Karen Deaver, Babylon, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 22, 2022

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

TEST KITCHEN APPROVED

Baked Egg & Stuffing Cups

0 | 0 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:25 min
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Ingredients

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

  1. 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.
  2. 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.

Nutrition Facts

1 serving: 169 calories, 11g fat (3g saturated fat), 186mg cholesterol, 458mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 8g protein.
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