2 cups leftover Classic Cornbread Dressing
1/2 cup low sodium chicken stock
6 large eggs
1/2 teaspoon freshly cracked black pepper
1 teaspoon vinegar-based hot sauce (such as Cholula or Louisiana Crystal), if desire
1. Preheat oven to 350°F.
2. Mix stuffing and stock together until well saturated. Add 1/4 cup water if stuffing is still too dry, you want a wetter consistency.
3. Spray 6 muffin cups with cooking spray. Press 1/3 cup stuffing mixture into each cup. Use a shot glass to pack stuffing into the cup and up along the sides, making a consistent cup to hold the egg.
4. Crack 1 egg into each hole. Bake for 10 to 12 minutes or until yolk is set. Sprinkle with pepper and hot sauce.
