Put that leftover sausage stuffing to a good use and make this delicious breakfast casserole. You only need 4 ingredients and it feeds a crowd!
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Remember I told I made this Instant Pot sausage stuffing recipe like 5 times in one month? No, no exaggeration here!
Well, guess what I’ve been making with all the leftovers? Yes, this fabulous breakfast casserole!
I’ll admit, part of the reason I wanted to obsessively test that stuffing recipe is that I wanted to make more of this deliciousness! And this’s exactly why Garrat never complained of too much stuffing. We both loved this so much that we’d eat it a few days in row.
Because stuffing already has ton of flavor, you don’t really need to add much to it. We’ll simply whisk eggs with milk (or even chicken broth) and cheese, pour it over the stuffing and bake!
How to Make Breakfast Casserole:
It’s ridiculously easy to make this casserole. It takes less than 5 minutes!
- Spread the leftover stuffing in an oiled baking dish.
- Whisk together eggs and milk (or broth) with half of the cheese.
- Pour the egg mixture over the stuffing.
- Baked, uncovered, until eggs are cooked through.
Make Ahead Instructions:
You have 2 options to prepare this leftover stuffing breakfast casserole in advance:
- You can bake it right away the night before, and just reheat it in the morning. (That’s what we did most of the time, because we don’t have ton of time to sit around waiting for the casserole to bake.)
- Or you can cover the unbaked casserole, refrigerate it and bake it in the morning.
Did I say it feeds a crowd? This is a great breakfast/brunch dish if you’re having an overnight company this holiday season!
It’s a perfect breakfast during busy holiday season.
By the way, you can also make a smaller batch in an Instant Pot. Here’s my Instant Pot Breakfast Casserole version.
Leftover Stuffing Breakfast Casserole
Ingredients
- 4-5 cups leftover stuffing Note 1
- 10 large eggs
- ½ cup (120ml) 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.
Tips & Notes
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!!