After the Turkey Day party’s over, give thanks for the mountain of stuffing in your fridge because you have breakfast for the next morning. This stuffing breakfast strata just calls for two ingredients: eggs and stuffing—bread-based or meat-based. Think of this leftover stuffing recipe like a baked egg-in-a-hole or a carb-loaded shakshuka of sorts. The eggs are nestled in leftover stuffing and baked until they’re perfectly runny. If your stuffing seems a little dry, stir in a few tablespoons of leftover gravy or chicken stock to moisten the Thanksgiving breakfast strata. Feel free to use individual ramekins or a larger baking dish to fit the amount of stuffing you’d like to repurpose. Seriously, this stuffing egg bake might just become a day-after-Thanksgiving tradition in your home.
Stuffing Breakfast Strata
4 cups leftover stuffing
6 large eggs
Freshly ground black pepper
Chopped chives to garnish (optional)
How to Make It
Preheat your oven to 375°F.
Lightly grease a baking pan with butter.
Add stuffing to the dish and press down to create an even layer. Using the back of a spoon, create 6 indentations in the stuffing. Crack one egg into each crater and season with salt and black pepper to taste.
Bake for 10 minutes, or until egg is cooked to desired degree of doneness.