Thanksgiving Leftovers Breakfast!

We all know hosting during the holidays is stressful enough and after preparing a feast, providing breakfast to your guests the next morning should be kept as simple as possible. Here's one idea to do so!

Ingredients:

       Leftovers:

• Mashed potatoes
• Stuffing
• Gravy (optional)

       Other:

• Eggs (2 for each person)
• Cheese, grated (your choice)
• Salt and pepper
• Milk (optional)

Option One: Breakfast Casserole

1. In a rectangle casserole dish, spray with Pam.....coat bottom layer with leftover mashed potatoes. Top that with a layer of leftover stuffing.
2. In a bowl, mix together your eggs, some milk, salt, and pepper, and cheese.
3. Pour the egg mixture on top of the casserole.
4. Bake at 350 for about 20-30 minutes until done. Top with gravy if you want to.

Option Two: Leftovers Re-Heated and Topped with Egg

1. Heat up the leftovers and put on a plate.
2. Cook 2 over easy eggs per person and put on top of the leftovers.
3. Top with gravy if you want.

Enjoy!

Risotto Cakes with Mixed Greens

Ingredients:

• 2 tbsp chopped chives or scallion greens
• 2 cups leftover fontina risotto with chicken chilled (see Fontina Risotto with Chicken recipe)
• 8 cups cubes fontina cheese (optional)
• 1/2 cup breadcrumbs (I used Italian)
• 2 tbsp EVOO
• Kosher salt and pepper
• Salad greens, enough for 4 people
• 1/2 bulb fennel, thinly sliced
• 1 tsp fresh lemon juice

What to do:

1. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Optional: press a hole in the center of each patty and stuff with a cube of fontina, pat risotto around each hole to cover. 
2. Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate and cover with plastic wrap and refrigerate for 20 minutes or until ready to cook this meal.
3. Heat some EVOO oil in a medium non-stick pan. Fry the cakes, 2-3 at a time approximately 1.5 minutes per side. Transfer to a paper towel lined plate to drain; season with salt and pepper.
4. Combine the greens and fennel in a bowl, drizzle with 2 tbsp EVOO and lemon juice, season with salt and peppers and toss. Divide the risotto cakes and salad among 4 plates.

Enjoy!