Unrefined, cold pressed, extra virgin olive oil, for greasing the ramekins
2 cups leftover Thanksgiving stuffing
6 large eggs
Instructions
Preheat your oven to 375 degrees and lightly grease 2 4-inch ramekins* with olive oil.
In a medium bowl, whisk the eggs. Add the stuffing and mix to combine.
Pour the egg and stuffing mixture into the ramekins and bake until set and lightly golden brown, about 50-60 minutes. Or divide the mixture into 4 ramekins and bake for 25-30 minutes. Pictures on the blog were done in 2 ramekins (thicker.) Egg bakes on the morning news segment were done in 4 (thinner.)
Notes
*You could also use a medium skillet or a loaf pan.
Recipe by Pamela Salzman at https://pamelasalzman.com/leftover-stuffing-and-egg-bake-recipe/