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Thanksgiving Leftovers Breakfast Hash

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5/5 - 1 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 5 servings

Minimal prep time and a no-mess type of breakfast is just what you need to liven up your leftovers the weekend after Thanksgiving. No matter what you have on hand, this hash will give it new life. Try adding leftover Brussels sprouts, green beans, or butternut squash to clear out your fridge in no time!

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 heaping cups leftover stuffing or dressing
  • 1 heaping cup sautéed spinach (or other leftover vegetable of choice)
  • 5 large Pete and Gerry’s Organic Eggs
  • 2 ounces Gruyère or Swiss cheese, shredded
  • 2 ounces Parmesan cheese, grated
  • Fresh chives, thinly sliced, for garnish
  • Salt and freshly ground black pepper to taste

Directions

Step 1

Preheat oven to 375F. Lightly grease a 12 x 9 inch baking dish with 2 tablespoons butter. Add stuffing and spinach (or vegetable of choice), and spread in an even layer.

Step 2

Create 5 pockets within the stuffing mixture and crack 1 egg into each pocket. Season with salt and pepper.

Step 3

Dot hash with remaining butter and bake for about 15 minutes.

Step 4

Remove from oven and sprinkle shredded and grated cheeses over hash. Place baking dish back in oven for an additional 4 to 5 minutes, or until whites have set and hash has browned but yolks are still runny. Remove from oven and let cool for 5 minutes.

Step 5

Garnish hash with chives, adjust seasonings as needed, and serve.

Note:

If you’re worried about overcooking the yolks, separate them from the whites ahead of time. When you’re ready to fill the pockets, add just the whites, bake for 15 minutes, then add the yolks to the whites when you’re ready to add the cheeses.

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