Confession: I hate leftovers. Even thanksgiving leftovers. I am always happy to pack last night’s dinner leftovers for lunch for a day or two. However, that is where the relationship ends. So while Thanksgiving is one of my favorite cooking holidays, it is also one of my least favorite eating holidays because of the week of leftovers that consequently ensues! That being said, if I can repurpose an ingredient (I.E. THIS STUFFING), leftovers no longer feel like leftovers. So maybe this disdain towards everyone’s favorite part about Thanksgiving stems more from a desire for variety than a true loathing of leftovers? For those of you that still need some convincing that one’s relationship with leftovers must not necessarily fall under the category of black or white, I present to you these baked egg cups with leftover Thanksgiving stuffing and sage. These baked egg cups are best immediately after baking, but you could always half the recipe if you do not intend to feed a crowd. Voila, now you have an official spot on TEAM NO LEFTOVERS LEFT BEHIND. Your varsity letter will ship in 4-6 business days. But seriously, what are your favorite ways to use leftovers (around Thanksgiving or in general)? I am always looking for new ideas!
- 2 cups Leftover stuffing
- 1 lb. chorizo
- 24 large eggs
- Freshly ground black pepper, to taste
- 2 ½ tablespoons fresh sage, thinly sliced
- Preheat oven to 325 ˚F. Grease two muffin tins with non-stick cooking spray or fat of choice. Fill each tin 1/3 full with stuffing. Top with 1-2 tablespoons of chorizo and an egg*. Sprinkle with freshly ground black pepper. Bake about 12-15 minutes, until the whites are set, but the yolks are still runny. Season with additional salt and pepper if desired, sprinkle with sage and serve immediately.
- *Alternatively, if you do not enjoy the texture of baked eggs, bake the cups with stuffing and chorizo and top with an egg of choice (poached and fried eggs are great alternatives).
- **This recipe works best with a moist, vegetable filled stuffing. I used this gorgeous fall stuffing by Half Baked Harvest (link in above post), substituted pumpkin and was not disappointed!