Name: Leftover Stuffing Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups Leftover Stuffing; 8 Eggs; 1/4 cup Heavy Cream or Half and Half; 1 lb Crumbled Breakfast Sausage (cooked)

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If you have leftover stuffing from Thanksgiving dinner, turn it into a delicious breakfast the next morning! This leftover stuffing breakfast casserole combines savory stuffing, eggs, cream, and breakfast sausage into a hearty egg bake that’s easy to throw together when you’re not in the mood to cook another big meal.

As a chef, I love finding ways to give leftovers a second life, especially after spending so much time preparing Thanksgiving dinner. The stuffing takes the place of bread in a traditional breakfast casserole, so you already have a flavorful base filled with herbs and seasonings. Just add a few ingredients, pop it in the oven, and breakfast is taken care of!

🍞 Ingredients You’ll Need

You only need four ingredients to make this easy stuffing breakfast casserole, and you may already have everything in your refrigerator after Thanksgiving!

Leftover Stuffing: You’ll need 4 cups of prepared stuffing or dressing. Homemade, boxed, cornbread, and sausage stuffing can all work. Since stuffing recipes vary in moisture and seasoning, the texture of your finished casserole may be slightly different depending on what you use.
Eggs: Eight large eggs bind everything together and turn the leftover stuffing into a sliceable breakfast casserole.
Heavy Cream or Half and Half: Just ¼ cup helps create a creamy egg mixture without making the casserole overly wet.
Breakfast Sausage: One pound of cooked, crumbled breakfast sausage adds savory flavor and makes this a filling breakfast. If your stuffing already contains plenty of sausage, you can reduce or omit the additional sausage.

🍳 How To Make Leftover Stuffing Breakfast Casserole

This stuffing egg bake comes together in just a few simple steps. Since the stuffing is already cooked, most of the work is combining the ingredients and letting the oven do the rest!

Preheat the oven: Set your oven to 350°F and lightly grease a 9×9-inch baking dish.
Cook the sausage: If it isn’t already prepared, brown 1 pound of breakfast sausage in a skillet over medium-high heat, breaking it into crumbles. Drain any excess grease.
Whisk the eggs: In a medium bowl, whisk together 8 large eggs and ¼ cup of heavy cream or half and half until combined.
Layer the casserole: Spread 4 cups of cold leftover stuffing evenly across the bottom of the prepared baking dish. Sprinkle the cooked sausage over the top.
Add the egg mixture: Slowly pour the whisked eggs over the stuffing and sausage, distributing the mixture evenly throughout the dish.
Bake: Place the casserole in the oven for 30–45 minutes, or until the center is set and the egg mixture reaches 160°F.
Rest and serve: Let the casserole rest for about 5 minutes before slicing and serving.

👩‍🍳 My Tip: If your stuffing is packed tightly from being refrigerated, break it into smaller pieces before adding it to the baking dish. This helps the egg mixture work its way between the stuffing instead of sitting mostly on top.

👩‍🍳 Expert Tips

Use cold stuffing: There’s no need to reheat your stuffing before assembling the casserole. Cold, refrigerated stuffing is easier to spread into the baking dish and will warm through as the eggs cook.
Watch the moisture: If your stuffing is very dry and crumbly, add a tablespoon or two of broth before assembling. If it’s already very moist, skip the extra liquid so the finished casserole doesn’t become soggy.
Spread everything evenly: Avoid piling the stuffing or sausage in one area. An even layer helps the egg mixture distribute throughout the casserole and cook more consistently.
Drain the sausage: If your breakfast sausage releases a lot of grease, drain it before adding it to the casserole. Too much grease can make the bottom heavy and oily.
Check the center: The edges may look fully cooked before the middle is ready. Gently shake the dish to check for liquid egg in the center, and use a thermometer to confirm the egg mixture reaches 160°F.
Let it rest before slicing: Giving the casserole about 5 minutes to rest makes it easier to cut into portions without falling apart.
Adjust for your stuffing: A cornbread dressing may create a softer casserole, while a chunky bread stuffing will have more distinct pieces. Both can work, but don’t expect identical textures.
Avoid overbaking: Once the eggs are cooked through, remove the casserole from the oven. Baking it too long can make the eggs rubbery and dry out the stuffing.

🔀 Ways To Customize

One of the best things about this recipe is how easily you can adapt it to whatever you have left after Thanksgiving. The stuffing is already full of flavor, so you don’t need much to make a completely different breakfast.

Protein:

Leftover roasted turkey, chopped into bite-sized pieces.
Diced holiday ham.
Cooked bacon crumbles.
Turkey breakfast sausage.
Plant-based breakfast sausage for a meatless option.

Vegetables:

Sautéed mushrooms.
Diced bell peppers.
Chopped green onions.
Cooked spinach with excess moisture squeezed out.
Caramelized onions.

Cheese:

Shredded sharp cheddar.
Gruyère.
Monterey Jack.
Crumbled feta.
Pepper Jack for a little heat.

Different Types Of Stuffing:

Cornbread Stuffing: Creates a softer, slightly more crumbly breakfast casserole.
Sausage Stuffing: Adds extra savory flavor, so you may not need the full pound of breakfast sausage.
Gluten-Free Stuffing: Use your favorite prepared gluten-free stuffing to make a gluten-free version, checking the other ingredients as well.
Herb Stuffing: A traditional bread stuffing with sage, thyme, and rosemary works especially well with eggs and sausage.

Stuffing Breakfast Muffins: Divide the stuffing and sausage among greased muffin cups, then pour the egg mixture over each one. Bake at 350°F until the centers are set and reach 160°F, checking earlier than you would for a full casserole.

🧊 Storing, Freezing, And Reheating

Storing: Allow the casserole to cool briefly, then transfer leftovers to an airtight container and refrigerate within 2 hours of cooking. Store for up to 3–4 days, keeping in mind how long the original stuffing was already refrigerated before making the casserole.

Freezing: You can freeze the fully baked casserole in individual portions for up to 2–3 months for the best quality. Wrap each portion tightly and place it in a freezer-safe container. The egg texture may become slightly softer after thawing.

Reheating: Reheat individual portions in the microwave in 30-second intervals until heated through to 165°F. For larger portions, cover with foil and warm in a 350°F oven until the center reaches 165°F.

Make Ahead: You can assemble the casserole the night before and keep it covered in the refrigerator until you’re ready to bake. Only do this if the stuffing has been stored safely and is still within its recommended refrigerated storage period. The stuffing may absorb more of the egg mixture overnight, creating a slightly softer texture.

❓ Frequently Asked Questions

Can I use Stove Top stuffing to make a breakfast casserole?
Yes! Prepare the boxed stuffing according to the package directions and let it cool before using it in the recipe. You’ll need 4 cups of prepared stuffing, not 4 cups of dry stuffing mix. Since boxed stuffing is already seasoned, you probably won’t need additional salt.

Can I make this casserole without breakfast sausage?
Absolutely! You can leave the sausage out entirely or replace it with leftover turkey, ham, or cooked vegetables. Keep in mind that omitting the sausage will make the casserole less filling and may slightly change the baking time.

Why is my stuffing breakfast casserole soggy in the middle?
This usually happens when the original stuffing is very moist, the added vegetables contain excess water, or the eggs haven’t finished cooking. Drain cooked vegetables, avoid adding unnecessary liquid, and check that the center of the casserole is fully set before removing it from the oven.

Can I freeze leftover stuffing breakfast casserole before baking?
You can, but I recommend freezing it after baking instead. Raw egg mixtures can change texture during freezing and thawing, and the stuffing may absorb too much liquid. For better results, bake the casserole first, cool it promptly, and freeze individual portions.

Can I use leftover cornbread dressing instead of traditional stuffing?
Yes! Cornbread dressing works well, but it tends to be softer and more crumbly than bread stuffing. If your dressing is already very moist, avoid adding extra broth so the casserole can set properly.

Does stuffing breakfast casserole taste like eggs?
The eggs help hold everything together, but the stuffing’s herbs and seasonings and the breakfast sausage provide most of the flavor. It tastes more like a savory stuffing bake than a plain egg casserole.

Can I make this recipe in a 9×13-inch baking dish?
Yes, although the casserole will be thinner when you spread the same ingredients into a larger dish. Start checking for doneness earlier than the recommended 30–45 minutes, since a shallower casserole may cook faster.

How long can I keep leftover Thanksgiving stuffing before making this casserole?
Cooked stuffing should generally be refrigerated within 2 hours and used within 3–4 days. Turning it into a new casserole doesn’t reset that storage window, so I recommend making this recipe the day after Thanksgiving while the leftovers are still fresh.

🦃 More Recipes For Thanksgiving Leftovers

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