Holiday-Leftovers Breakfast Casserole
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 holiday 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.
Recipe adapted from: Sweet and Savory
Recipe adapted from: Sweet and Savory
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Holiday-Leftovers Breakfast Casserole
Prep Time10 Minutes
Servings8
Cook Time50 Minutes
Ingredients
Cooking spray
5 cups cooked stuffing
2 cups cooked shredded turkey, chicken or ham
1 teaspoon L&B Chicken & Turkey Poultry Seasoning
1 cup grated Fontina cheese
10 eggs
1 cup milk
2 teaspoons Dijon mustard
1/2 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.
10 minutes
Prep Time
50 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Pam Original Cooking Spray, 6 Ounce
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L&B Ready To Heat Sage Dressing, 12 Ounce
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Chef's Line Cold Rotisserie Boneless Turkey Breast, 0.75 Pound
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L&B Chicken & Turkey Poultry Seasoning, 0.7 Ounce
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BelGioioso Fontina Cheese Wedge, 8 Ounce
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L&B Pasture Raised Organic Large Brown Eggs, 12 Each
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L&B Classic Whole Milk, 0.5 Gallon
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L&B Dijon Mustard, 9.5 Ounce
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Morton Coarse Kosher Salt, 3 Pound
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L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
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L&B Cracked Black Pepper, 1.7 Ounce
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L&B White Truffle Hot Sauce, 5 Ounce
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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.