This leftover stuffing breakfast casserole is the best way to use up leftover sausage stuffing from Thanksgiving! Rich, savory, and easy to make, it’s perfect for weekend brunches and feeding a crowd.
Why you’ll love this breakfast casserole recipe
Sausage stuffing is my absolute favorite part of Thanksgiving dinner, alongside roasted garlic mashed potatoes, of course. Seriously, give me those two dishes, and I don’t even need the Thanksgiving turkey!
In fact, I’ve been known to make multiple batches of stuffing just so that I can enjoy leftovers for several days, and there’s no better way to put them to use than with this stuffing breakfast casserole.
- All you need are four ingredients, including the pre-made stuffing, and this dish is ready to eat in under an hour!
- One batch makes enough to feed up to 12 people, meaning it’s great for last-minute gatherings.
- Every bite is bursting with savory, herbaceous, cheesy flavor that will leave you and your guests coming back for more.
This easy breakfast recipe prevents any stuffing from going to waste and never disappoints. Try it out, and you might find yourself making stuffing in the middle of somewhere when a craving strikes!
Key Ingredient Notes
- Leftover stuffing – You can use any kind of stuffing, but I prefer a sausage stuffing, as it makes for a heartier breakfast.
- Eggs act as a binder, helping the casserole ingredients stick together.
- Milk – I recommend using whole milk or 2% milk for the richest flavor, but you can use any kind of milk you have on hand. Or, swap it out for chicken broth instead!
- Cheese – I love the bold flavor of sharp cheddar, but any flavor of cheese will taste great.
How to make breakfast casserole with leftover stuffing
Because we’ve already done the hard part of making stuffing, this stuffing breakfast casserole is a breeze to make!
Before you begin, preheat your oven to 350°F, and grease an 8×11.5 or 9×13 baking pan with cooking spray.
- Spread the leftover stuffing in an even layer in the prepared baking dish.
- Whisk the eggs, milk, and half of the cheese in a large bowl.
- Pour the egg mixture evenly over the stuffing.
- Sprinkle the remaining cheese on top.
- Bake uncovered until the eggs are fully cooked, about 40-45 minutes.
Prevent burning
If the top of the casserole begins to brown too quickly, cover it with foil, and continue to bake until the eggs are set.
Tips for Success
- Use a delicious stuffing. Because the stuffing is the star of the show here, it’s important to use a high-quality, flavorful option. Personally, I don’t think you can beat homemade. However, whatever you choose, make sure it’s a stuffing that you love the taste of on its own.
- Grate your own cheese. I always recommend buying a block of cheese, and grating it yourself if possible. Pre-shredded varieties contain anti-caking agents that impact their flavor and prevent them from melting as nicely.
- Make a smaller batch. If you don’t want such a large portion, use leftover stuffing to make Instant Pot breakfast casserole with leftover stuffing.
- Avoid overbaking. Keep a close eye on your oven, and remove the casserole as soon as the eggs are set. Continuing to cook can result in overbakign and will cause the casserole to dry out, which we definitely don’t want!
Make-Ahead Tips
You can either prepare the casserole in advance and bake it in the morning. Or, bake it completely, and reheat it the next day.
- To prepare in advance: Assemble all the ingredients. Then, cover the dish with foil, and refrigerate it overnight. Bring the stuffing breakfast casserole to room temperature on the counter, and bake as normal.
- To bake: Follow the instructions as normal, baking the casserole completely. Let it cool at room temperature, cover it with foil, and transfer it to the fridge. Reheat just before serving the next day, and it will taste as good as new!
Storing Tips
- Store leftovers in the refrigerator for up to 3 days.
- Freeze leftover stuffing breakfast casserole for up to 3 months!
- Reheat thawed casserole covered with foil for 15-20 minutes in the oven at 350°F. If the top begins to brown, cover it with foil, and continue to bake.
FAQs
Using too much liquid or underbaking are the most common reasons for breakfast casseroles to come out soggy. Make sure to use enough milk and eggs to coat the stuffing but not so much that it’s floating in liquid!
This recipe is plenty filling enough to serve on its own! However, if you want to serve it as part of a breakfast spread, feel free to include options like bacon, fresh fruit, cheery cheese danishes, or morning boost green smoothies.
Eggs are used as a binder, holding all the ingredients together and giving the stuffing structure. They also help keep the center moist!
More Breakfast Recipes
Leftover Stuffing Breakfast Casserole
Ingredients
- 4-5 cups leftover stuffing Note 1
- 10 large eggs
- ½ cup (120 ml) milk Note 2
- ½ cup grated cheese any kind, I use sharp cheddar
Instructions
- Preheat the oven to 350°F (177°C). Spray 8×11.5 (or 9×13) baking pan with cooking spray.
- Spread leftover stuffing in the baking pan in an even layer.
- In a large bowl, whisk together eggs, milk and half of the cheese.
- Pour the egg mixture over the stuffing and top with remaining cheese.
- Bake, uncovered, for 40-45 minutes, or until the eggs are fully cooked.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– Store leftovers in the refrigerator for up to 3 days.
– Freeze leftover stuffing breakfast casserole for up to 3 months!
– Reheat thawed casserole covered with foil for 15-20 minutes in the oven at 350°F. If the top begins to brown, cover it with foil, and continue to bake. Instant Pot Breakfast Casserole: You can also make a smaller batch in an Instant Pot.
Nutrition
Just made this and put in the fridge overnight. Will bake off tomorrow. I used bacon crumbles since my dressing doesn’t have sausage in it. The recipe was easy to follow and I can’t imagine it coming out bad. Thanks for the recipe.
Bacon sounds great! Hope you enjoyed it!! Thank you for trying my recipe!
Recipe was great! Came out perfectly. Just had to bake a little longer than instructed (everyone’s ovens are different). Had enough for leftovers to freeze. Will definitely make again for company.
Having made a vegetarian sausage mushroom stuffing for Thanksgiving that was not to my liking, I wanted to do something with the 6 cups of leftovers. This recipe saved the day. I added some partially boiled string beans and sautéed onion, as well as some extra seasoning. Nothing like some good, dense comfort food to last me for the next weak. Thank you Shinee.
Yay!!! So glad you got to enjoy this recipe, Hata. I’m not particularly love stuffing, but I make a lot of it, just so I can make this casserole. 🙂 Thank you for sharing your feedback!
Can this breakfast casserole be frozen? Or baked first, then frozen?
Yes, I prepared this after Thanksgiving last year and froze, unbaked. Let thaw overnight in the fridge, then baked as directed. I’m doing the same thing today. Great recipe! .
Sorry for my late response, Van. Baked casserole freezes well, but I never tried unbaked one.
Thank you, Elizabeth, for sharing your experience. Glad to hear that unbaked casserole freezes well too.
Loved it! Added bacon and some leftover chicken and mixed veggies. The possibilities are endless. Served it with some taco sauce-salsa would also be great.
Yay, so happy you tried and loved the recipe, Kathy. Thank you for sharing your feedback and adjustments. And you’re totally right, it’s so versatile, the possibilities are endless!
I was looking to make this recipe for dinner this evening however when inventoring the ingredients, I find that the “other half” drank ALL the milk in the house…dairy & plant based. 😕
Can I omit the milk or what can I use as a substitute to the milk this recipe calls for? Thanks in advance!
Hi! I’ve never tried making this without milk or substituted any other liquid. Sorry no advice.
Hi Shinee, thanks for the reply!
I was chomping at the bit to make this recipe so I forged ahead anyway substituting the milk w/organic chicken stock instead. I
also decided to just add more veggies and use more cheese and the recipe came out fantastic!
I browned 3/4 lb of maple chicken breakfast sauage, sauteed 8oz. baby portabella mushrooms, 1 cup chopped onions and 2 fresh garlic cloves (minced). I folded that into my leftover dressing (my dressing didnt have the sausage or mushrooms in it already). I prepared and baked as directed using broth in place of the milk and baked the casserole an extra 5-6 minutes. The casserole baked up wonderfully! The best part were the crispy edges…myself & the other half were fighting over those crispy edges! LOL!
Thanks for a super easy recipe to repurpose leftover dressing! Next time, I will hide my plant based milk in a unmarked jar in the back of the fridge to make certain the “other half” doesn’t leave me high & dry w/no milk for my recipes. 😉
Thanks!
Yay, so glad it worked great with stock! Thank you so much for coming back and sharing your feedback. Very helpful!
This will be breadfast tomorrow morning. Thank you so much.
Yay! Hope you enjoyed it, Ana.
Had a ton of stuffing left over, thanks for the idea!
Hope you enjoyed it, Cara.
What is the recipe for the sausage stuffing please. Thank you.
I loved this recipe
Thank you, Daniela!
I loved this recipe thank you very much for sharing
Thank you so much!!