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Take turkey and stuffing leftovers and turn it into this savory Thanksgiving Leftovers Breakfast Casserole. Make it ahead and refrigerate overnight or bake it right away.
For years I had wanted to create a breakfast casserole recipe out of leftover turkey and stuffing. This year I finally did and I couldn’t be more proud. OhioEggs.com asked me to create a breakfast recipe for them using Thanksgiving leftovers, and I knew immediately that there was no more putting it off. This was my chance!
This breakfast casserole recipe has a base of stuffing. You’re not making fresh stuffing to go on the bottom layer here (although I wouldn’t blame you if you did!), but instead you’re using leftover stuffing. It’s already cooked and probably a little dried out, which is exactly how you want it.
On top of the stuffing you’ll sprinkle about 2 cups of chopped turkey. If you don’t have turkey leftover, you could use breakfast sausage. Because after all, sausage stuffing is fantastic. If you choose breakfast sausage, crumble and brown the sausage and then drain the fat off before adding it to the casserole.
Then you’ll sprinkle swiss cheese over the turkey. Most breakfast casseroles call for cheese and I didn’t want this recipe to be without cheese either. Swiss pairs just right with turkey and stuffing flavors. Buy a chunk of swiss and shred it yourself. It will only take a minute and your casserole will be creamier than ever!
On top of the cheese you’ll pour a mixture of 12 eggs (yes, one whole dozen!), cream of mushroom soup, a touch of milk and some seasoning. This bakes all around the turkey and stuffing and seals it all together.
One dozen eggs means this is a high protein breakfast perfect for those long, holiday-prep days!
Our favorite stuffing recipe that we make this casserole? Grandma’s Thanksgiving Turkey Stuffing. You’ll want this recipe!