Holiday-Leftovers Breakfast Casserole
Leftovers are an expected part of every holiday feast. What to do with them is an open question. This year, we’re answering it with something new and novel — a leftovers-inspired egg bake.
Everything about this easy-to-make breakfast casserole tastes like a festive meal, which makes sense. The recipe calls for cooked stuffing and cooked shredded turkey, two staples of a big spread. Don’t fret if you have a different meat on hand. You could replace the turkey in this recipe with leftover chicken or ham. A couple dashes of Dijon mustard and a dusting of L&B Chicken & Turkey Poultry Seasoning take the flavor up to 11. If you want even more oomph, you can add salt and pepper to your heart’s content or splash on some of your favorite spicy sauce. As one of our taste testers said: “This is the perfect vehicle for hot sauce.”
The casserole comes out of the oven light and fluffy, not rubbery like some breakfast bakes, and smelling like the happiest holiday. It’s a dish that’ll bring big holiday vibes to your whole weekend. (And if you’re craving Thanksgiving on a Saturday in March, it’s great then — or anytime — too!)
8 to 10 servings
Preparation time: 10 minutes
Cook time: 50 minutes
Ingredients
Cooking spray
5 cups cooked stuffing
2 cups cooked shredded turkey
1 teaspoon L&B Chicken & Turkey Poultry Seasoning
1 cup grated Fontina cheese
10 L&B Large Organic Brown Eggs
1 cup milk
2 teaspoons Dijon mustard
½ teaspoon kosher salt
Cayenne pepper
Freshly ground black pepper, to taste
Hot sauce, for serving
Directions
- Heat oven to 350 F. Grease a 9×13-inch casserole dish with cooking spray.
- Evenly layer half of the stuffing, shredded turkey, poultry seasoning and Fontina in the casserole dish. Repeat with the remaining stuffing, turkey, and poultry seasoning.
- In a medium bowl, whisk together the eggs, milk, Dijon, salt and a pinch of cayenne pepper. Season with black pepper.
- Gently pour the custard over the filling and sprinkle the remaining Fontina on top.
- Bake, uncovered, for 40 to 45 minutes, or until the top is golden brown and the eggs are set. Serve with your favorite hot sauce.
Recipe adapted from: Sweet and Savory
