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Breakfast for 6

Stuffing Muffins

Stuffing and turkey form baked cups holding firm eggs, finished with a quick sage butter sauce.

$1.44per serving $
20 minstart to table
6servings

AmericanKid-friendlyBudgetBreakfastsLunchesThanksgiving on a budgetBack to schoolFall

Ingredients

  • 3 cups leftover stuffing
  • 6 slices leftover turkey
  • 6 large eggs
  • kosher salt and pepper (optional)
  • 1 stick unsalted butter
  • 3 egg yolks
  • 1 tbsp sage leaves
  • 1 tsp lemon juice
  • 1/4 tsp kosher salt
  • 1/8 tsp pepper

Steps

  1. Heat the oven to 400 F and grease six muffin cups with some of the butter.
  2. Press the stuffing into six muffin cups, top each with turkey, and crack one egg into each cup.
  3. Bake for 12 to 15 minutes until the egg whites and yolks are firm.
  4. Melt the remaining butter in a small skillet over medium heat and cook the sage for 1 minute.
  5. Whisk the egg yolks, lemon juice, salt, and pepper in a bowl, then slowly whisk in the warm butter.
  6. Check that the thickest part of the poultry reaches 165 F before serving.
  7. Spoon the sage sauce over the hot stuffing muffins.

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