Cocotte Breakfast Thanksgiving Stuffing

Turn leftover Thanksgiving stuffing into a delicious Cocotte Breakfast Thanksgiving Stuffing. It’s topped with a fried egg and great for single-serve!

The Deets

Is there anything better than Thanksgiving leftovers?! (Especially stuffing leftovers). I always look for ways to spice up my T-day leftovers and this recipe is perfect for morning brunch to fuel you up for Black Friday shopping. Of course, make this breakfast recipe any time of the year, or just use your leftover stuffing from the holiday to add to this dish! The egg on top of the crispy, golden brown stuffing is 10/10! So, whether you’re relishing in the post-holiday relaxation or seizing the day with Black Friday shopping, let this breakfast masterpiece be your guide to breakfast bliss.

Make it Mini

Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.

If you enjoyed this recipe, be sure to check out all the recipes in this “Make It Mini” series.

• Thanksgiving

Cocotte Breakfast Thanksgiving Stuffing

Turn leftover Thanksgiving stuffing into a delicious Cocotte Breakfast Thanksgiving Stuffing. It's topped with a fried egg and great for single-serve!

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Ingredients

Serves 8 people

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The stuffing

• ▢ 8 croissants (ideally 1-2 days old)
• ▢ 3 pieces celery
• ▢ 2 carrots
• ▢ 1 onion
• ▢ 6 tbsp butter
• ▢ 5 garlic cloves, grated
• ▢ 1/2 cup chicken or vegetable stock
• ▢ 1/2 cup heavy cream
• ▢ Sprigs of thyme, rosemary and sage
• ▢ 3 eggs
• ▢ 3/4 cup gruyere cheese
• ▢ 3/4 cup parmesan cheese
• ▢ EVOO

The sausage

• ▢ 6 breakfast sausage links
• ▢ 1 tbsp butter
• ▢ a few more sprigs of sage

The egg

• ▢ 1 egg per cocotte
• ▢ a few sprigs sage
• ▢ 1 tbsp butter

Instructions 

• Preheat oven to 350. Break up croissants into bite sized pieces and top with thin slices of butter. Bake for about 5 min until golden brown. Add to a large bowl. 
• Add EVOO to a pan and add in onion, celery and carrot. Add in garlic. Cook until onion is translucent. 
• Whisk 3 eggs together with heavy cream and stock. Pour over croissants. Finely chop all the herbs and add herbs and sauteed veggies to the bowl. Grate cheese and add as well. Season with salt and pepper. Mix to combine and add more veggie stock/heavy cream if needed. The croissants should be fully absorbed. 
• Coat cocotte with butter and add stuffing. Fill up until it’s about ¾ full. Top and bake at 350 for about 30 min. 
• Remove casings from breakfast sausage and add to a pan with butter and sage. Break down sausage and cook until browned, about 4-5 min. Remove from pan.
• In the same pan, crack an egg and season with salt / pepper and add gruyere if you’d like. 
• When stuffing has cooked for 30 min, remove from oven and add breakfast sausage to the top. Bake again for another 5-7 min. Remove and top with sage butter egg. Enjoy!

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