0 from 0 votes
Leftover Stuffing Cakes
Transform extra Thanksgiving stuffing into easy leftover stuffing cakes. Crisp on the outside, cheesy on the inside, and perfect with eggs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5 3-inch cakes
Calories: 313 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For the Stuffing Cakes
- 2 cups leftover stuffing
- 1 large egg lightly beaten
- ½ cup freshly grated mozzarella, cheddar, or similar melty cheese
To Cook and Serve
- 2 ½ 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 the 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.
Cup of Yum
Notes
- TO STORE: Leftover stuffing cakes may be kept in an airtight container in the fridge for up to 3 days.
- TO FREEZE: Freeze stuffing cakes in a freezer bag for up to 3 months. Defrost overnight in the fridge and the crisp back up in a skillet until heated through.
Nutrition Information
Serving
1(of 5) without additional toppings
Calories
313kcal
(16%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
205mg
(68%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
611IU
(12%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 53-inch cakes
Amount Per Serving
Calories 313
% Daily Value*
| Serving | 1(of 5) without additional toppings | |
| Calories | 313kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 611IU | 12% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.