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Transform leftover Thanksgiving stuffing into savory breakfast stuffing cakes. Crispy on the outside, cheesy on the inside, and perfect with eggs or gravy!
Ingredients
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
Instructions
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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