Leftover Turkey Sausage and Cheddar Egg Cups with White Rice

In a fine-mesh strainer, rinse 2.25 cups uncooked white jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed 2.25 cups uncooked white jasmine rice with 3.25 cups of water. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.

Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes, then fluff the cooked rice with a fork.

While the rice cooks, preheat your oven to 350°F (175°C) to reheat the egg cups. Arrange the 12 large leftover eggs and 1 lb leftover turkey sausage (which are already baked together as 12 egg cups from Day 1) on a baking sheet lined with parchment paper.

Grate 3 oz sharp cheddar cheese using a box grater.

Sprinkle the grated 3 oz sharp cheddar cheese evenly over the tops of the 12 egg cups.

Bake the egg cups in the preheated oven for 8 to 10 minutes, until they are heated through to the center and the cheddar cheese on top is melted and bubbly.

To serve, divide the fluffed white rice evenly among 6 bowls, and top each bowl with 2 of the cheesy reheated egg cups.