Description
Not only are these cornbread dressing cakes delicious, but they’re also a great-tasting unique way to use up Thanksgiving and Christmas dinner leftovers. Plus, with all its warm sage-filled deliciousnes it’s a perfect replacement for pork sausage for your next breakfast or brunch!
Ingredients
Units
Scale
- 2 cups of leftover Southern Cornbread Dressing
- extra virgin olive oil (for sautéeing)
- eggs (for frying or poaching)
Instructions
- Form the cornbread dressing cakes. Using the leftover cornbread dressing, form small cakes and set aside while you heat the skillet.
- Cook the cakes. In a well-seasoned cast iron skillet, heat 1 tablespoon of olive oil on medium-high heat. When the oil is hot but not smoking, add the cakes to the skillet and do not move them once they hit the pan. Reduce the heat to medium and cook until golden brown on the bottom (about 4 minutes). Flip the cakes over and cook a 3 to 4 minutes longer until golden brown.
- Fry the eggs. When the cornbread dressing cakes are almost finished, fry the eggs.
- Assemble and serve. Place the cornbread dressing cakes on a bed of spring greens and top it with a fried egg. Season with salt and pepper to taste and Enjoy!
Notes
- Form the cakes when the dressing is cold so they hold together well.
- Make small cakes so they hold together well and are easier to flip without breaking.
- If the cornbread dressing won’t hold together, simply mix 1 egg and enough cornbread dressing to hold it all together to form the cakes.
- Serve cornbread dressing cakes with poached or scrambled eggs if you like. These cakes taste great with any kind of eggs, but poached eggs make an even more impressive brunch option.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast + Brunch
- Method: Skillet
- Cuisine: Southern
Nutrition
- Serving Size: 1 cakes
