Easy Thanksgiving Leftovers Breakfast Casserole Recipe
Makes: 6 Servings
Per Serving: 33g Protein | 354 Cal
If you find your fridge packed with Thanksgiving leftovers after the big day and struggle to find ways to repurpose them, you’ve come to the right place. You can transform your holiday leftovers into a high-protein, majorly cozy casserole for the absolute best next-day breakfast.
My Thanksgiving breakfast casserole is made with leftover stuffing, turkey, and gravy and then elevated with high-protein favorites like cottage cheese, eggs, and even breakfast sausage. It’s savory, cheesy, and contains more than 30 grams of protein per serving for an easy and delicious way to start your day (while scrolling Black Friday sales).
A breakfast strata mixed with a brunch bake, this hearty and satisfying casserole is perfect for feeding the whole post-holiday crew.
Why You’ll Love This High-Protein Breakfast Casserole Recipe
Packed with protein: Each serving of this tasty, filling Thanksgiving leftovers casserole is packed with over 33g of protein, perfect for keeping you fueled as you shop, hang with your family, or decorate. It's a hearty breakfast!
It uses up your leftovers: Because this recipe makes good use of your leftover stuffing, turkey, and even gravy (plus it could use your cranberry sauce or veggie sides if you’d like), it’s a great way to clean out the fridge without throwing away a bunch of food.
Great for meal prepping—or for a crowd: Whether you have family staying with you all weekend long or you’re looking for a healthy, delicious, post-holiday breakfast for the week, this recipe’s got you covered.
Everyone loves it: With the kids home from school and your family around, you need something that everyone will enjoy. This casserole checks that box.
Ingredients
3 cups leftover stuffing
4 large eggs
1 cup egg whites
¾ cup Greek yogurt or cottage cheese
¼ cup leftover gravy (optional but delicious)
½ teaspoon salt
Black pepper, to taste
½ teaspoon ground sage
½ teaspoon garlic powder
½ teaspoon onion powder
12 breakfast sausages
½ lb leftover turkey breast
½ cup shredded cheddar cheese
½ cup shredded mozzarella
1 cup panko breadcrumbs
A few sprigs of fresh thyme
Instructions
Preheat the oven and prep a pan: Turn on your oven and set it to preheat to 375 degrees F. Spray a 9x13-inch baking dish with avocado oil or olive oil cooking spray. Set it aside.
Whisk the eggs: Add the eggs, egg whites, yogurt or cottage cheese, gravy, salt and pepper, ground sage, garlic powder, and onion powder to a large mixing bowl. Whisk well to combine.
Assemble the casserole: Spread your leftover stuffing evenly over the bottom of a baking dish. Top with the turkey and breakfast sausage. Pour the egg mixture over the top and then gently toss the mixture together so that the eggs coat the bread cubes and meat.
Top the casserole: Sprinkle the cheese over the top of the casserole, then add the panko and thyme in an even layer. Spray the top of the casserole with a little bit more oil. This will help the panko get nice and crispy on top.
Bake the casserole: Transfer the casserole dish to the preheated oven and bake, uncovered, for about 35-40 minutes, or until the whole thing is fully set and the top is golden brown.
Serve: Remove the casserole from the oven and let it rest for about 5-10 minutes before slicing and serving for best results. This will help the structure of the casserole set up a bit and make it easier to serve. Enjoy!
Nutrition Information (Per Serving - Makes 6 Servings)
Calories: 354
Protein: 33g
Swaps & Substitutions
Use a different stuffing: You don’t have to use one specific kind. Cornbread dressing, sourdough stuffing, a quick store-bought version—it’ll all work beautifully.
Add extra veggies: Feel free to layer in some of your leftover veggie sides from Turkey Day, or sauté some spinach, mushrooms, or yellow onion to add for extra flavor and nutrition.
Use turkey sausage or chicken sausage instead of pork: Lots of breakfast sausage is made with pork, but if you’d like to lighten things up a little bit, consider swapping that out in favor of turkey or chicken sausage.
Make it gluten-free or dairy-free: Use a gluten-free stuffing instead for a gluten-free casserole. Don’t tolerate dairy? Use a plant-based yogurt or cottage cheese and top with dairy-free shredded cheese.
How to Store Leftovers
Here's how to handle leftover casserole:
In the fridge: Transfer the casserole to an airtight container and store in the fridge for up to 4-5 days.
In the freezer: Place individual portions into airtight containers or freezer-safe bags or wrap tightly with aluminum foil. Freeze for up to 2 months. Reheat in a 350-degree oven until warmed through.
The Best Casserole Garnishes
When you’re ready to eat, consider adding:
A drizzle of extra gravy
A dash of your favorite hot sauce
A dollop of Greek yogurt
Fresh herbs (I like sage, rosemary, thyme, or parsley.)
A bit of cranberry sauce
FAQs
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Absolutely! If you’re on a roll on Thanksgiving and want to get the next morning’s breakfast squared away, assemble your casserole, cover tightly with plastic wrap or aluminum foil, and refrigerate. In the morning, you can bake the casserole as directed in the recipe, but be aware that you may need a little extra time since it’s been sitting in the fridge all night.
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Yes! If you’re working with frozen, cooked sausage, thaw the sausage and then slice before adding it to your casserole.
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If your stuffing is really dry, you’re going to want to add some extra liquid. Add about 2-4 tablespoons of chicken broth, whole milk, or even gravy to the egg mixture to keep the casserole moist even after baking.
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Not if you don’t want to! You can use just about any type of cheese you’d like in this dish: Monterey Jack, Swiss, Cheddar, pepper jack the options are endless. You could even add goat cheese.
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If you’re working with individual servings, you can reheat them in the microwave for about 60-90 seconds (or until heated through - go for 30-second intervals so you don't overdo it), or you can pop one in a toaster oven for a bit. If you have a larger chunk of casserole you’d like to reheat, bake it in a 350-degree oven for about 10-12 minutes, or until warmed through and crispy on top. Enjoy!
My easy and delicious Thanksgiving casserole is full of savory flavors and, of course, lots of protein. Whether you're looking for a new way to use up holiday dinner leftovers or you're trying to decide how to feed a crowd quickly, this recipe is a winner.
Thanksgiving Leftovers Breakfast Casserole
This Thanksgiving leftover casserole may be the breakfast casserole to end all breakfast casseroles. It’s high in protein, packed with leftovers, and super delicious. You’ve gotta give it a try!
Ingredients
- 3 cups leftover stuffing
- 4 large eggs
- 1 cup egg whites
- ¾ cup Greek yogurt or cottage cheese
- ¼ cup leftover gravy (optional but delicious)
- ½ teaspoon salt
- Black pepper, to taste
- ½ teaspoon ground sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 12 breakfast sausages
- ½ lb leftover turkey breast
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 1 cup panko breadcrumbs
- A few sprigs of fresh thyme
Instructions
- Preheat the oven and prep a pan: Turn on your oven and set it to preheat to 375 degrees F. Spray a 9x13-inch baking dish with avocado oil or olive oil cooking spray. Set it aside.
- Whisk the eggs: Add the eggs, egg whites, yogurt or cottage cheese, gravy, salt and pepper, ground sage, garlic powder, and onion powder to a large mixing bowl. Whisk well to combine.
- Assemble the casserole: Spread your leftover stuffing evenly over the bottom of a baking dish. Top with the turkey and breakfast sausage. Pour the egg mixture over the top and then gently toss the mixture together so that the eggs coat the bread cubes and meat.
- Top the casserole: Sprinkle the cheese over the top of the casserole, then add the panko and thyme in an even layer. Spray the top of the casserole with a little bit more oil. This will help the panko get nice and crispy on top.
- Bake the casserole: Transfer the casserole dish to the preheated oven and bake, uncovered, for about 35-40 minutes, or until the whole thing is fully set and the top is golden brown.
- Serve: Remove the casserole from the oven and let it rest for about 5-10 minutes before slicing and serving for best results. This will help the structure of the casserole set up a bit and make it easier to serve. Enjoy!
Nutrition Facts
Calories
354Protein
33 g