Fustini's Oils and Vinegars
Baked Eggs in Stuffing Cups

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Baked Eggs in Stuffing Cups


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Baked Eggs in Stuffing Cups


  • Fustini's Butter olive oil
  • 3 cups leftover stuffing
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • Kosher salt
  • freshly ground black pepper
  • finely chopped fresh chives or thinly sliced scallions, for garnish (optional)


Use your favorite herb-infused olive oil for even more flavor.


Step 1. 

Heat the oven to 500°F and arrange a rack in the middle. Coat a 12-well muffin pan generously with olive oil and place it on a baking sheet; set aside.

Step 2. 

Place the stuffing and 1 cup of cheese in a food processor fitted with a blade attachment. Pulse until only pea-sized pieces of stuffing remain, about 15 (1-second) pulses. Divide 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. Transfer the baking sheet with the muffin pan to a wire rack.

Step 3. 

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. Transfer 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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