Transform leftover Thanksgiving stuffing into savory breakfast stuffing cakes. Crispy on the outside, cheesy on the inside, and perfect with eggs or gravy!
For the Stuffing Cakes
— lightly beaten
freshly grated mozzarella,
— cheddar, or similar melty cheese
To Cook and Serve
extra virgin olive oil
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.
Cheesy Breakfast Stuffing Cakes, Easy Breakfast Recipe, Leftovers Idea