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When my husband and I were doing our pre-marital counseling, we did an exercise where we wrote out certain traditions that are important to us. Most of ours were centered around holidays. For example, I grew up having tamales on Christmas Eve every year, and wanted to continue that tradition. My husband grew up having stuffing at every. single. holiday. Thanksgiving, Christmas, Easter, 4th of July (I’m kidding..I hope). Our first Thanksgiving together, I went all out making stuffing from scratch for my new husband. It was incredible, and we had so much leftover. Since throwing out the leftover stuffing would be sacrilegious in my husband’s eyes, he came up with the idea for this Leftover Stuffing Breakfast Casserole. It was so good that I actually would cook it for 4th of July (but don’t tell my husband that😉)
I’ll be honest with y’all- I used to not be a huge stuffing fan. One Thanksgiving while my husband and I were dating, we were celebrating Thanksgiving at his parent’s house. His sister couldn’t eat anything with artificial ingredients, so his mom had made the stuffing ENTIRELY from scratch. You never say no to things made entirely from scratch, right? Well, it was incredible. I was a believer in stuffing from then on.
We cooked up the Pioneer Woman’s Basic Thanksgiving Stuffing and it was incredible. (Because, isn’t every recipe by her incredible?) You can’t go wrong with Pioneer Woman. You can find it in her A Year of Holidays cookbook, too! As you can guess, Pioneer Woman’s stuffing recipe makes enough to feed a small village. Because she feeds a small village of cowboys and cowgirls like, daily. For the next holiday, I think we’ll leave out one of the white breads and increase the amount of cornbread. We’re a big fan of the cornbread stuffing taste.
I have to hand it to the man- this leftover stuffing breakfast casserole is so good, and so easy (two of my main requirements for cooking a meal.) You could even throw this together the night before and pop it in the oven in the morning for a stress-free family breakfast.
Leftover Stuffing Breakfast Casserole
- 4 cups cooked stuffing
- 1/3 cup milk
- 3/4 cup shredded cheese
- 1/2 lb breakfast sausage cooked
- salt & pepper
- 8 eggs
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Preheat oven to 350° and spray a 13×9 dish with nonstick spray.
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Whisk together the eggs, milk, salt and pepper. Set aside.
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Roughly break up the stuffing with your hands and lay it evenly in the dish. This allows the egg mixture to get in the nooks and crannies.
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Sprinkle the cooked breakfast sausage over the stuffing, then pour the egg mixture in evenly.
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Top with desired amount of cheese and bake in the oven for 50-60 minutes.
- This recipe can easily be doubled for a larger crowd. I would recommend using a 13×9 dish, as the deeper the dish is, the longer it takes to cook.
- Swap milk for half and half for an extra indulgence!
- If the cheese is browned before the dish is finished, simply cover loosely with some foil and let it continue cooking.
Happy Cooking,
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