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!
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 and cheese, pour it over the stuffing and bake!
You have 2 options to cook this leftover stuffing breakfast casserole:
- 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.
Yeah, if you’re having an overnight company this holiday season and you have leftover stuffing (preferably sausage stuffing), this breakfast casserole will be a fantastic solution for you!
Did I say it feeds a crowd? I know, it’s perfect breakfast during busy holiday season.
Hope you’ll treat your guests to this fabulous breakfast casserole. And let me know if you try this recipe.
Oh and here’s a quick video for you to demonstrate just how easy it is to make this leftover stuffing breakfast casserole.
Leftover Stuffing Breakfast Casserole
Ingredients
- 4-5 cups leftover stuffing
- 10 large eggs
- ½ cup 120ml milk (any kind of milk, I use whole milk)
- 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 it over the stuffing.
- Top with remaining cheese.
- Bake, uncovered, for 40-45 minutes, or until the eggs are fully cooked.
Nutrition Facts:
S.Hata says
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.
Shinee says
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!
Van Smith says
Can this breakfast casserole be frozen? Or baked first, then frozen?
Elizabeth says
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! .
Shinee says
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.
Kathy says
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.
Shinee says
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!
Browntrees1 says
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!
Shinee says
Hi! I’ve never tried making this without milk or substituted any other liquid. Sorry no advice.
Browntrees1 says
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!
Shinee says
Yay, so glad it worked great with stock! Thank you so much for coming back and sharing your feedback. Very helpful!
Ana says
This will be breadfast tomorrow morning. Thank you so much.
Shinee says
Yay! Hope you enjoyed it, Ana.
Cara C says
Had a ton of stuffing left over, thanks for the idea!
Shinee says
Hope you enjoyed it, Cara.
Terry says
What is the recipe for the sausage stuffing please. Thank you.
Daniela says
I loved this recipe
Shinee says
Thank you, Daniela!
Como fazer coxinha says
I loved this recipe thank you very much for sharing
Shinee says
Thank you so much!!