I’m not really sure if you’d call this a recipe or more of a technique. On Christmas morning I decided I needed to get a bit of protein in folks since we’d been noshing on chocolate, cinnamon buns, and coffee all morning.
I remembered a recipe I had seen years ago in a woman’s magazine–one of those fancy “brunch” menus. They had basically made up a box of stuffing mix, pressed it into muffin tins, cracked an egg into it and then baked it. I can’t remember if they added anything else. Well, we had leftover stuffing and ham from Christmas Eve dinner at my brothers, and of course we had eggs in the fridge (I get two dozen a week from a friend with a farm-so we ALWAYS have eggs). I figured what the heck, I’d see what I could come up with.
I greased a pan, pressed the stuffing in, layered on some chunks of ham and cracked a bunch of eggs over the top. A quick look in my cookbook “How to Cook Everything” by Mark Bitman and I found out that baked (shirred) eggs typically take 20 min at 375, so I popped it in, set the timer and checked it a few times.
Viola, tasty brunch! The yolks of the eggs came out an interesting texture–they weren’t crumbly like a hard boiled egg, they weren’t runny and yet they were a bit different than a fried “hard” egg. I liked them.
Baked Egg Casserole
- Ham Sausage or Bacon
Press stuffing into a greased pan.
Layer meat (ham, sausage or crispy bacon) over the stuffing.
Gently crack eggs onto the top.
Bake at 375 for approximately 20 minutes.