Although the fridge is bursting with leftovers, no one’s quite ready for turkey with their 9 a.m. coffee. We use two morning staples–cornbread and sausage–in our stuffing, though, so why not begin the fourth Friday of November with a hearty breakfast?
Heat oven to 350 degrees. Mist the 12 cups of a large muffin tin with nonstick cooking spray. Put about ½ cup stuffing into each cup, pressing the bottom and along the sides to about halfway up. Without breaking the yolk, crack 1 egg into each cup. Season with salt and pepper. Bake 10 minutes for slightly loose yolks, 15 for hard-cooked.