Thanksgiving Leftovers Breakfast Casserole

Thanksgiving Leftovers Breakfast Casserole

Use leftover turkey, vegetables and rolls from holiday meals for an easy next-day casserole. Add some cranberry sauce for a sweet side and you’re in business.
Prep Time 10 minutes
Total Time 10 minutes
Course Entree
Servings 4 servings


  • 6 eggs
  • 1 1/2 cup shredded mozzarella or cheddar cheese
  • 6 ounces bread
  • 1 cup reduced fat milk
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 cups leftover cooked vegetables cut into bite-sized pieces
  • 1 1/2 cup leftover turkey or chicken shredded


  • Preheat the over to 350°F and grease a 9×9″” baking pan.
  • Whisk the eggs in a large mixing bowl. Stir in half the cheese, then the bread, milk, paprika, and salt.
  • Fold in the vegetables and poultry.
  • Pour everything into the baking pan and sprinkle the rest of the cheese on top.
  • Bake at 350°F for 40-45 minutes, or until the top is browned and firm. Allow to cool for 5-10 minutes before serving.


Try this tasty holiday recipe for a Thanksgiving Leftover Breakfast Casserole.
Tried this recipe?Let us know how it was!