Cook Time
25 Mins
Prep Time
1 Hour 10 Mins
Total Time
1 Hour 35 Mins
1 13x9-inch casserole

Fill both the “eggs” and “stuffing” elements of your Friendsgiving brunch with this casserole. Start out with a classic baked stuffing (purists may call it a “dressing” since it's not going inside a turkey), then crack a bunch of eggs into the center of the dish. Pop it back in the oven for perfectly baked eggs nestled between chunks of Thanksgiving-scented bread. For the best results, use stale brioche—leave the bread out on your counter for at least 8 hours before making the dish.

Brioche Stuffing-Baked Eggs

Photo by KAtie Foster

How to Make It

Step 1

Preheat the oven to 275ºF. Slice the brioche into rough 1-inch chunks and lay on a large sheet pan. Bake until dry (depending on how stale the bread was when you started this can take anywhere from about 45 minutes-1 hour). When the breadcrumbs are finished, let them cool slightly, then transfer to a large bowl.

Step 2

In a large skillet, melt the butter and let it foam over medium heat. Add the onions and sauté until translucent, then add the celery, mushrooms, 1 teaspoon salt and pepper. Cook until the vegetables are soft, about 5 more minutes.

Step 3

Pour the vegetables into the bowl with the bread, and mix in the herbs and vegetable stock. Taste, and add remaining salt and more pepper if needed.

Step 4

Increase the oven temperature to 375ºF and butter a 13x9-inch casserole dish. Pour the casserole mixture into the dish. Note: at this point, the casserole can be covered with plastic wrap and chilled overnight in the refrigerator.

Step 5

Cover the casserole with foil and bake for 35 minutes, until it seems significantly firmer. Uncover, and bake for an additional 15 minutes.

Step 6

Pull the casserole out of the oven. Use ⅓-cup measuring cup to make 6-8 impressions in the casserole. Crack an egg into a small dish, then pour it into one of the impressions. Repeat until each hole is filled with an egg.

Step 7

Return the casserole to the oven and bake for 15-25 minutes, or until the egg whites have set and the yolks are cooked to your liking.

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