Thanksgiving Leftovers Breakfast Casserole

Thanksgiving Leftovers Breakfast Casserole |

I almost didn’t do a Thanksgiving Leftovers post. I just couldn’t think of anything ‘new.’

Plus there are loads of great recipes out there already, from Deanna’s  Thankschiladas to almost 30 Turkey Leftover recipes from Cooking Light.

But as I starred into the fridge for inspiration, the leftovers kinda combined themselves: There was leftover Super Moist Vegetarian Stuffing along with mashed sweet potatoes (from the kids’ lunch;) we always have eggs and frozen corn, and there was also some leftover chicken…yes, #truthbetold this recipe was tested with chicken. Because honestly, I wasn’t going to cook a whole turkey to have leftovers to test a Turkey Leftovers recipe.

The resulting breakfast casserole was SO, SO good, I had to share!

Thanksgiving Leftovers Breakfast Casserole |

It’s also sorta a strata or bread pudding and since Thanksgiving leaves you with heaps of bread from stuffing to dinner rolls, this casserole is perfect. Plus:

  • It’s so simple it can be whipped together as you’re putting away the leftovers after the Thanksgiving meal (or later in the evening) and then just cover the casserole and refrigerate overnight.
  • It can be popped in the oven to nourish everyone before going out Black Friday shopping – or when they all return after hitting the early morning sales.
  • It could be dinner. That’s how I served it – with a nice healthy (cleansing-after-yesterday’s-indulgence) green salad. Honestly, my four kids and husband ate the entire pan and then asked for more! (I was rushing around in the kitchen making more stuffing for the real Thanksgiving before I realized I’d only gotten the few bites I’d taken right after photographing!)
  • It’s super flexible; the recipe lists a range of amounts. So if you use the top end of the amounts, you may have to bake it a little longer.

Thanksgiving Leftovers Brunch Casserole

Makes 6-8 servings


  • 4 eggs
  • 1 cup milk
  • 1/2 - 1 cup mashed sweet potatoes
  • Freshly ground black pepper
  • 2-3 cups stuffing
  • 1 cup corn
  • 1/2 - 1 cup cubed cooked turkey
  • 1/2 cup shredded white Cheddar cheese (like Cabot Seriously Sharp)


  1. In a large bowl, whisk together eggs, milk, mashed sweet potatoes, and black pepper.
  2. Add stuffing and mix gently to coat.
  3. Add corn and turkey.
  4. Pour into greased 2 quart (or 7 x 11-inch) casserole dish.
  5. Cover and let refrigerate over night; or if baking immediately, let set 10 minutes for bread to soak up egg mixture.
  6. Bake uncovered in a preheated 375-degree F oven for 45 minutes or until eggs are nearly set. Remove from oven and sprinkle cheese on top and let bake for 5 additional minutes.

Are you going out Black Friday shopping? Or are you staying in to cyber-shop?

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  1. I love meals like this. Just throw in whatever you have on hand and before you know it, you’re digging into your new favorite comfort food ;). I hope you had a blessed Thanksgiving with your lovely family! I said my goodbyes and returned home today..I’m def not doing any shopping..instead, I’m writing papers. Yay me
    Min recently posted..Asian Green Beans with CranberriesMy Profile

  2. Oh, gosh, yum!!! Since I didn’t host Thanksgiving, I have no leftovers in my fridge, but I would gladly whip up a batch of sweet potatoes and {gluten-free} stuffing just to make this delicious casserole! I hope you and your family had a wonderful Thanksgiving 😉

  3. Oooohhh I LOVE that you used the sweet potatoes!! I don’t know how there ever ends up being leftovers of my favorite food (at my house too–every year!), but I will gladly gobble them up in any form for days and days after!
    Ari @ Ari’s Menu recently posted..Gingerbread GranolaMy Profile

    • I agree Ari! There aren’t usually any extra sweet potatoes left in our house after the big dinner…but I always have them on hand. I think they’re the most kid-friendly veggie ever invented…well, GROWN!

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