This Thanksgiving leftover breakfast bake turns the stuffing and turkey in your fridge into a hearty egg casserole. Leftover stuffing makes the bread base, chopped turkey and cheddar go on top, and an egg and milk custard soaks through overnight. In the morning you bake it, and it comes out puffed, golden, and sliceable. It is the day-after-Thanksgiving breakfast that feeds a full house.
Because it is assembled the night before, there is almost nothing to do on the morning itself. If you like make-ahead breakfasts, you may also like our overnight croissant breakfast casserole and this biscuits and gravy casserole.
Why you will like this breakfast egg casserole
- Uses up stuffing and turkey. No waste, and no extra bread to buy.
- Make ahead. Assemble it the night before and bake it in the morning.
- Feeds a crowd. A 9 by 13 inch dish makes 8 to 10 servings, good for a houseful of guests.
- Savory and filling. Eggs, turkey, cheddar, and herby stuffing in every slice.
Ingredients for Thanksgiving leftover breakfast bake
- 4 cups leftover stuffing. Cold stuffing from the fridge, broken into pieces.
- 2 cups chopped leftover turkey. Cooked, in bite-size pieces. Leftover ham also works.
- 1 1/2 cups shredded sharp cheddar, divided. About 6 ounces.
- 10 large eggs.
- 1 1/2 cups milk. Whole milk gives the creamiest result.
- 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. The stuffing is already seasoned, so go light on the salt.
- To serve: sliced green onions, and cranberry sauce or leftover gravy on the side.
How to make Thanksgiving leftover breakfast bake
Step 1: Build the layers
Grease a 9 by 13 inch baking dish. Press the stuffing into an even layer in the bottom. Scatter the turkey over the stuffing and sprinkle with 1 cup of the cheddar.
Step 2: Mix the egg custard
In a large bowl, whisk the eggs, milk, Dijon, garlic powder, salt, and pepper until fully combined. Pour it slowly and evenly over the layers, then press down gently so the stuffing absorbs the custard.
Step 3: Chill
Cover the dish tightly and refrigerate for at least 1 hour, or up to 12 hours (overnight).
Step 4: Bake
Heat the oven to 350°F and take the dish out of the fridge while it heats. Uncover and bake for 35 minutes. Sprinkle the remaining 1/2 cup cheddar on top and bake 10 to 15 more minutes, until the center is set, the top is golden, and the casserole is hot all the way through (165°F).
Step 5: Rest and serve
Let the bake rest for 10 minutes. Sprinkle with the green onions and serve with cranberry sauce or warm gravy.
Tips for the best leftover breakfast casserole
- Press the stuffing down before you add the eggs, so it soaks up the custard evenly.
- Do not skip the chill time. It lets the eggs soak in and keeps the bake from separating.
- Whisk the eggs well, so there are no streaks of white in the finished bake.
- Check that the center reaches 165°F, since the casserole includes cooked leftovers.
- Use leftover turkey and stuffing within 3 to 4 days of the original meal.
Variations
- Sausage or bacon. Add 1 cup of cooked crumbled sausage or bacon to the layers.
- Vegetables. Add sautéed onions, peppers, or spinach.
- Different cheese. Use Swiss, Gruyère, or pepper jack.
- Sweet touch. Serve with a spoonful of cranberry sauce on the side.
Storage, freezing, and reheating
Store leftover breakfast bake covered in the fridge for up to 3 days. Reheat slices in the microwave or in a 350°F oven until hot all the way through (165°F). To freeze, wrap cooled portions well and freeze for up to 2 months, then thaw overnight in the fridge and reheat.
Frequently asked questions
Can I use boxed stuffing mix?
Yes. Prepare 4 cups of boxed stuffing and let it cool a little, then use it as the base.
Can I bake it right away without chilling?
You can, but 1 hour of chilling gives a much better texture. If you are in a hurry, let it rest for 20 minutes and add a few minutes of baking time.
Can I add mashed potatoes or gravy?
Spoon a little leftover gravy over the turkey layer for extra moisture. Skip mashed potatoes in the layers, since they can make the bake dense.
What can I serve with it?
Fresh fruit, a green salad, or cranberry sauce on the side all work well.
More ways to use leftover turkey and stuffing
If you still have leftovers, try the leftover turkey stuffing casserole, the leftover turkey tater tot casserole, or the stuffing waffles.
Thanksgiving Leftover Breakfast Bake
Ingredients
- 4 cups leftover stuffing cold, broken into pieces
- 2 cups chopped leftover turkey or leftover ham
- 1 1/2 cups shredded sharp cheddar cheese divided
- 10 large eggs
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
To serve
- sliced green onions
- cranberry sauce or warm gravy on the side
Method
- Grease a 9 by 13 inch baking dish. Press the stuffing into an even layer in the bottom. Scatter the turkey over the stuffing and sprinkle with 1 cup of the cheddar.
- Whisk the eggs, milk, Dijon, garlic powder, salt, and pepper until fully combined. Pour slowly and evenly over the layers and press down gently.
- Cover tightly and refrigerate for at least 1 hour, or up to 12 hours (overnight).
- Heat the oven to 350°F. Uncover and bake for 35 minutes. Sprinkle the remaining 1/2 cup cheddar on top and bake 10 to 15 minutes more, until the center is set and hot all the way through (165°F).
- Rest for 10 minutes, sprinkle with green onions, and serve with cranberry sauce or warm gravy.
Notes
- Chill for at least 1 hour and up to 12 hours so the stuffing soaks up the custard.
- Use leftover turkey and stuffing within 3 to 4 days of the original meal and heat the bake to 165°F in the center.
- Leftovers keep up to 3 days in the fridge. Freeze cooled portions up to 2 months.