Photo: Joseph Gonzalez
Baked Eggs in Stuffing Cups Recipe
6 ingredients
50 min
12 servings
openrecipes
This recipe uses up leftover Thanksgiving stuffing by molding it into muffin pans and then baking eggs in the stuffing shells.
Estimated Nutrition (whole recipe, rough)
344
Calories
15g
Protein
26g
Fat
13g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Butter , for coating the muffin pan
- 2 cups shredded sharp cheddar cheese (about 5 ounces)
- 12 large eggs
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh chives or thinly sliced scallions, for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes