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
Wonderful! I split recipe in half for two of us. Stuffing can be so heavy and delicious; this was light and fluffy.
Yay, so happy you tried and loved my recipe!! Thank you so much for your feedback, Jayne!
This was so so good! It is the best leftover thanksgiving breakfast casserole recipe I have come across yet! I subbed 1/2 n 1/2 and a little bit of heavy cream for the milk and I seasoned the eggs with garlic powder and onion powder. I used regular stuffing and added half a breast of our leftover small turkey on top. It is great on its own and with leftover gravy and cranberry sauce, takes it to another level! Thank you!
Mia, I’m so happy you tried this recipe and loved it!! Thank you for sharing your adaptation and your feedback!
Thank you so much for the recipe! I searched and searched for a recipe that included stuffing for a casserole, and I finally found you. I haven’t cooked it yet and I’m looking forward to it very much.
Best wishes!
Camille, I think you’ll love it!! I’ve been making it for years and it’s such a treat every time! Let us know if you try it!