Leftover Stuffing Breakfast Casserole

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:

1. 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.
2. 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.

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Leftover Stuffing Breakfast Casserole

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!

Yield: 12 servings

Prep Time:5min

Cook Time:40-45min

Total Time:45-50min

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)

Directions:

1. Preheat the oven to 350°F (177°C).
2. Spray 8×11.5 (or 9×13) baking pan with cooking spray.
3. Spread leftover stuffing in the baking pan in an even layer.
4. In a large bowl, whisk together eggs, milk and half of the cheese.
5. Pour it over the stuffing.
6. Top with remaining cheese.
7. Bake, uncovered, for 40-45 minutes, or until the eggs are fully cooked.

Make-Ahead Tip:

• You can prepare through step 6. Cover and refrigerate overnight and bake it in the morning. Bring it to room temperature before baking, about 30 minutes on the counter.
• The leftover cooked casserole also reheats beautifully.

All images and text ©Shinee D. for Sweet & Savory by Shinee

Nutrition Information

Yield: 12 servings, Serving Size: 1

• Amount Per Serving:
• Calories: 218 Calories
• Total Fat: 12.3g
• Saturated Fat: 3.7g
• Cholesterol: 160.8mg
• Sodium: 453.2mg
• Carbohydrates: 17.1g
• Fiber: 2.2g
• Sugar: 2.3g
• Protein: 9.1g

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