Thanksgiving Leftover Breakfast Casserole
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Thanksgiving leftovers are turned into a delicious breakfast casserole filled with Hawaiian rolls, turkey, veggies and herbs!
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 Hawaiian rolls, eggs and milk, making a delicious breakfast to chow down on the weekend after Thanksgiving while watching football or decorating for Christmas!
Ingredients
- 12 King’s Hawaiian 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 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! 😉
Thanksgiving Leftover Breakfast Casserole
Ingredients
- 12 King's Hawaiian Rolls , cubed
- 2 cups leftover cooked 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
Instructions
- 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.
Nutrition Facts
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5 Comments on “Thanksgiving Leftover Breakfast Casserole”
Hi, I just thought I’d leave a comment letting you know I made your recipe this morning! It’s not the day after Thanksgiving so I did not have any of the listed vegetables on hand, but I used Spinach instead. I also used plain ol’ dinner rolls from Costco instead of sweet ones. The Parmesan spice and herb blend that I had really kicked everything up a notch so I’d recommend that! All in all, a really great recipe for a savory breakfast bread pudding. Thanks!
Thanks so much for sharing Melanie! I’m so glad to hear that you enjoyed putting your own spin on the recipe 🙂
This one was good too!! Im going to get my mom to try and replicate it for me!