It’s officially the week of Thanksgiving, and while you might still be planning your Thanksgiving dinner menu, I’m already making recipes with the leftover Thanksgiving dishes I made for “Thanksgiving Week”on the blog last week!
I started with this breakfast casserole, tossing leftover turkey, veggies and herbs with King’s Hawaiian Rolls, eggs and milk, making a delicious breakfast to chow down on the weekend after Thanksgiving while watching football or decorating for Christmas!
- 1 (12 pack) King’s Hawaiian Original Hawaiian Sweet Rolls (cubed)
- 2 cups leftover turkey (diced)
- 2 cups leftover veggies (sweet potatoes, brussels sprouts or green beans)
- 6 large eggs
- 2 cups milk
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 tsp leftover Thanksgiving herbs (combination of sage, thyme, parsley and/or rosemary)
- ½ cup leftover cranberry relish or gravy
Preheat the oven to 350° F.
Mix the cubed rolls, turkey and veggies together in a large casserole dish.
In a large mixing bowl, whisk the eggs, then add the milk, salt, pepper and herbs, and continue whisking until well combined.
Pour the egg/milk mixture into the casserole dish. Toss lightly to combine.
Bake for 30 minutes. Cover with foil and bake for another 30 minutes.
Serve with leftover cranberry relish or gravy.
I’m a cranberry relish girl myself, so I topped the casserole with Cranberry Jalapeno Relish I had leftover from the oven roasted turkey I made last week.
Be sure to grab an extra bag of King’s Hawaiian Rolls to make this dish after Thanksgiving, because you know you won’t have any of those sweet little rolls leftover from Thanksgiving dinner 😉
Today’s post was sponsored by King’s Hawaiian. Thanks for supporting all of the delicious WhitneyBond.com partners like King’s Hawaiian!