The ultimate Thanksgiving breakfast stuffing with a cooked egg on top makes for a delicious and flavorful brunch.
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
Welcome to part 8 of “Make It Mini” which is a series that reimagines trending recipes using Le Creuset Mini Cocottes. Next up is a take on the classic Thanksgiving stuffing. Say goodbye to the traditional breadcrumbs, because in this recipe, we’re taking this to new heights by using buttery croissants, garlic, and rich, melty gruyere cheese. It’s delicious on its own or topped with a sage butter fried egg & sausage for the ultimate Thanksgiving leftover breakfast.
“Make it mini” with Le Creuset: Thanksgiving breakfast stuffing
Ingredients
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!
