Cheesy Breakfast Stuffing Cakes

• Refrigerated

  • 6 Egg, large

• Canned Goods

  • 2 cups Stuffing

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Mozzarella

Found on wellplated.com

Description

Ingredients

• 2 cups leftover stuffing
• 1 large egg, lightly beaten
• 1/2 cup freshly grated mozzarella, cheddar, or similar melty cheese
• 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

Directions

• 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.