Leftover Stuffing Breakfast Casserole
Need any ideas of what to do with your Thanksgiving leftovers? One of the best things you can do is turn them into a hearty breakfast. This easy recipe for Leftover Stuffing Breakfast casserole turns thanksgiving stuffing into a delicious breakfast bake that everyone will love. Serve for the day after Thanksgiving brunch!
As a chef, there’s nothing more I despise than wasting food. Any opportunity to create meals out of leftovers is something I love to do.
Thanksgiving usually produces the most amount of leftovers so this breakfast casserole using leftover stuffing is not only a way to use up leftovers but a way to keep you out of the kitchen after a long cooking holiday.
🍞Ingredients You’ll Need
Leftover Stuffing: Any kind will work as long as you have about 4 cups leftover. The beauty of this recipe is that there’s no right or wrong way to make a stuffing and every family has a different way.
Eggs: It wouldn’t be a breakfast bake without a way to bind the stuffing together. Whisking together eggs for this casserole is simple and you probably already have eggs on hand.
Heavy Cream or Half and Half: The way to get a creamy egg base for casseroles is to whisk in some sort of milk or cream.
Cooked Ground Sausage: This pairs really well with the flavors of stuffing. If you already have ground sausage in your stuffing then you can skip this ingredient.
📖How To Make Leftover Stuffing Casserole
1️⃣ Preheat your oven to 350 degrees F. If using sausage, heat a skillet over medium high heat and cook 1lb ground sausage until browned and set aside.
2️⃣ In a bowl whisk together 8 eggs and ¼ cup of cream or half and half until fully combined.
3️⃣ Grease 9X9 casserole dish and spread out the cold leftover stuffing in an even layer at the bottom of the dish and sprinkle the cooked sausage on top in an even layer.
4️⃣ Pour the egg and cream mixture over the top of the stuffing and sausage while distributing evenly.
5️⃣ Bake in the oven for 30-45 minutes or until eggs are set in the middle and the casserole is fully cooked. Remove from the oven and serve hot.
- Gluten Free Stuffing: I used my homemade Gluten Free Stuffing from scratch recipe to make this breakfast bake.
- Vegetarian Stuffing Bake: Replace sausage crumbles with plant based sausage crumbles.
- Stuffing Muffins: Distribute stuffing into muffin tins and pour egg mixture on top for leftover stuffing egg bites.
- Turkey & Ham: Have some leftover turkey or ham? Dice it up and add to the mixture for a protein packed breakfast that uses up your leftovers.
Add your stuffing in a skillet over medium low heat. Pour in ¼ cup at a time of chicken or vegetable broth while breaking up the stuffing and heating it through slowly until moistened.
Yes! You can freeze batches of stuffing and it can be cooked straight from frozen though it may get a bit more dry during the thawing process.
You can keep stuffing in the fridge if it is in a sealed container for up to 5 days.
More Leftover Stuffing Recipes
- Cheesy Breakfast Stuffing Cakes
- Leftover Stuffing Muffins
- Cheesy Leftover Stuffing Balls
- Leftover Stuffing Waffles With Maple Syrup
Leftover Stuffing Breakfast Casserole
- 4 cups Leftover Stuffing
- 8 Eggs
- ¼ cup Heavy Cream or Half and Half
- 1 lb Crumbled Breakfast Sausage cooked
- Preheat your oven to 350 degrees F.
- If using sausage, heat a skillet over medium high heat and cook 1lb ground sausage until browned and set aside.
- In a bowl whisk together 8 eggs and ¼ cup of cream or half and half until fully combined.
- Grease 9X9 casserole dish and spread out the cold leftover stuffing in an even layer at the bottom of the dish and sprinkle the cooked sausage on top in an even layer.
- Pour the egg and cream mixture over the top of the stuffing and sausage while distributing evenly.
- Bake in the oven for 30-45 minutes or until eggs are set in the middle and the casserole is fully cooked.
- Remove from the oven and serve hot.