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.
Thanksgiving Leftovers Breakfast Casserole
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!
Turkey & Stuffing Breakfast Casserole
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!
Dozen Eggs Breakfast Casserole
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!
- 4 cups turkey stuffing
- 2 cups chopped turkey
- 8 ounces swiss cheese shredded
- 12 large eggs
- 10.5 ounces cream of mushroom soup
- 1/4 cup whole milk*
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh sage rosemary and thyme for topping, optional
- Preheat the oven to 350 degrees.
- Spray a 9x13 baking pan with cooking spray.
- Spread the turkey stuffing to cover the bottom of the prepared pan.
- Sprinkle the chopped turkey over the stuffing.
- Sprinkle the shredded cheese over the turkey.
- Crack the 12 eggs into a large bowl.
- Add the mushroom soup, milk, poultry seasoning, salt and pepper.
- Whisk and mix well until the yolks are all broken up.
- Pour the egg mixture over the cheese evenly.
- Spray one side of a piece of aluminum foil with cooking spray.
- Cover the baking pan, sprayed side down and seal the edges.
- Bake in preheated oven for 30 minutes, then uncover and cook an additional 30-40 minutes or until the casserole is cooked through and the top is golden brown.
- Top with optional herbs and serve warm.
*If your stuffing is dry, you may want to add a touch more milk. Our stuffing tends to be moist so 1/4 cup milk is all we needed.
**This casserole can be baked immediately or covered and stored in the refrigerator overnight to bake in the morning.
The calories shown are based on the recipe being cut into 15 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.