6 c. leftover stuffing
12 large eggs
Kosher or sea salt and freshly ground black pepper, to taste
Preheat oven to 350°. Spray standard muffin tin with nonstick spray. Put ½ c. stuffing into each cup, pressing bottom and along sides to about halfway up. Without breaking yolk, crack 1 egg into each cup. Season with salt & pepper. Bake 10 minutes for loose yolks, 15 minutes for hard cooked.