Cheesy Breakfast Stuffing Cakes
You know your family takes Thanksgiving seriously when you have a detailed meal plan in place for the leftovers. Yes, we will be having our turkey sandwiches for lunch (and dinner), but let’s not forget about breakfast. My pick: Cheesy Breakfast Stuffing Cakes.
Hoarding Thanksgiving leftovers is a common practice in my family, and if you aren’t waking up in the same house where the Thanksgiving dinner was hosted (as will be the case for Ben and me this year), missing out on leftovers can be a serious concern. This year, I am legitimately contemplating baking a separate pan of stuffing, just to ensure I have enough leftover to make a big batch of these simple, yet scrumptious stuffing cakes.
Stuffing cakes are particularly appropriate for Thanksgiving leftovers because, like the Thanksgiving meal itself, the sum of the recipe is greater than its parts. Individually, the components themselves are pleasant enough—savory, herby stuffing; gooey cheese; an all-purpose fried egg—but together, they form something far more meaningful.
Each stuffing cake is moist and cheesy on the inside, delightfully crispy on the outside, and the runny egg forms a decadent “sauce” that, once unleashed, soaks through the golden crust to the cheesy stuffing filling within. It’s Thanksgiving leftover breakfast bliss.
The stuffing cakes are fabulous topped with the egg alone, but I imagine they would be especially marvelous stacked with a few strips of bacon, sautéed spinach, or a smother of leftover gravy for a Thanksgiving twist on sausage and biscuits. For a Thanksgiving-style egg Benedict, try the stuffing cakes with hollandaise sauce.
The flavor of the recipe will change depending upon the particular stuffing recipe your family makes (and thus has leftover), but I can’t imagine a combination that wouldn’t be phenomenal transformed into a crispy breakfast cake with an egg on top. Whether you make a Rosemary Bacon Mushroom Stuffing, Spicy Cornbread Sausage Stuffing, or even (gasp!) a boxed stuffing mix, you’ll love the leftovers just as much (dare I say more?) in cheesy, savory breakfast form.
Tools I used to make this recipe:
- 10-inch cast iron skillet (bargain buy!)
- Fish spatula (don’t let the name fool you—this is the best tool for flipping and lifting fried eggs)
Cheesy Breakfast Stuffing Cakes
For the Stuffing Cakes
- 2 cups leftover stuffing
- 1 large egg — lightly beaten
- 1/2 cup freshly grated mozzarella, — cheddar, or similar melty cheese
To Cook and Serve
- 2 1/2 tablespoons extra virgin olive oil — divided
- 5 large eggs
- Salt and pepper
- Optional toppings: cooked bacon; — Canadian bacon or ham; leftover gravy; hollandaise sauce; sautéed spinach or mushrooms; chopped fresh herbs such as thyme, rosemary, parsley, or chives
- Place the stuffing in a large bowl, gently breaking up any large clumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened. Stir in the cheese.
- Portion 1/3 cup of the stuffing mixture into your hands and shape into a patty that is about 3 inches wide and 1/2-inch thick. Repeat for remaining mixture. You will have about 5 patties total.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Gently fry the cakes on each side until the patties are lightly crisp on the outside and warmed through, about 2-3 minutes per side. Transfer the cakes to a paper towel-lined plate and cover with foil to keep warm while you prepare the eggs.
- With a paper towel, lightly and carefully wipe the skillet clean, then heat the remaining 1/2 tablespoon oil in the skillet. Fry the eggs until the yolk is nearly set, about 2 minutes per egg. Top the cakes with any desired add-ons (bacon, sautéed spinach, gravy, etc.), a fried egg, salt and pepper. Enjoy immediately.
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