Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Slices of bologna perfectly line the inside of the wells of a muffin tin, leaving the perfect cup shape to hold a few little delicious brunch-y ingredients. Whether a brunch or light lunch with a salad, this is the perfect way to use up your leftover bread stuffing.




5 Mins

Cook Time

20 Mins



12 slices Schneiders® Blue Ribbon Thin Sliced Bologna

1 cup leftover prepared bread stuffing

1 cup shredded Cheddar cheese

12 eggs

¼ tsp each salt and pepper

1 green onion, chopped


Preheat oven to 375°F.  

Grease a muffin tin or 12 ramekins. Press a slice of bologna into each cup to line it and come up the sides; add 1 heaping tbsp of stuffing, a sprinkle of cheddar and one cracked egg into the cup. Lightly season with salt and pepper.

Bake for 15 to 20 minutes or until eggs are set to desired doneness.

Let cool on rack for 3 minutes; remove from pan to plates. Sprinkle with green onions.

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