Leftover Stuffing with Eggs Recipe
Have you ever had breakfast with Thanksgiving leftovers? Let me tell you, Stuffing with Eggs is a must-try breakfast casserole. So easy to prepare, it’s the perfect way to quickly use up any flavor of leftover stuffing. The stuffing crisps up in the oven and is the perfect crunchy base to hold luscious, soft baked eggs that are topped with gooey grated cheese.
Servings: 4 servings
Calories: 452kcal
Ingredients
- 3 cups leftover stuffing at room temperature
- Vegetable or chicken broth if needed
- 4 large eggs
- 1 cup shredded sharp Cheddar cheese or more to taste
- kosher salt to taste
- fresh ground pepper to taste
Instructions
- Preheat oven to 400 degrees. Grease a 10-inch round baking dish (can also use a 9-inch square dish or a 7- by 11-inch dish).
- If your stuffing is a bit dry, moisten with some vegetable or chicken broth. Spoon stuffing into prepared pan and spread into an even layer. Make four hollowed-out spaces and put one egg in each space. Bake for 12 minutes.
- Remove from oven and sprinkle with cheese; season with salt and pepper. Bake for an additional 2 minutes or until eggs are almost to desired doneness.
- Remove from oven and let sit for around 3 to 5 minutes before serving – note that eggs will continue cooking after removing from the oven.
Nutrition
Calories: 452kcal | Carbohydrates: 34g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 214mg | Sodium: 974mg | Potassium: 202mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1023IU | Calcium: 276mg | Iron: 3mg