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!

Thanksgiving Leftover Breakfast Casserole Recipe

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!

Thanksgiving Leftovers Breakfast Casserole Recipe

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!

Thanksgiving Leftover Breakfast Casserole Ingredients

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.

Thanksgiving Leftover Breakfast Casserole Recipe

In a large mixing bowl, whisk the eggs, then add the milk, salt, pepper and herbs, and continue whisking until well combined.

Thanksgiving Leftover Breakfast Casserole Recipe

Pour the egg/milk mixture into the casserole dish. Toss lightly to combine.

Thanksgiving Leftover Breakfast Casserole Recipe

Bake for 30 minutes. Cover with foil and bake for another 30 minutes.

Serve with leftover cranberry relish or gravy.

Thanksgiving Leftover Breakfast Casserole Recipe

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.

Thanksgiving Leftovers Breakfast Casserole

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 Leftovers Breakfast Casserole

Thanksgiving Leftovers Breakfast Casserole Recipe
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Thanksgiving Leftover Breakfast Casserole

Thanksgiving leftovers are turned into a delicious breakfast casserole filled with Hawaiian rolls, turkey, veggies and herbs!

Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 282 kcal

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

  1. Preheat the oven to 350°F.
  2. Mix the cubed rolls, turkey and veggies together in a large casserole dish.
  3. In a large mixing bowl, whisk the eggs, then add the milk, salt, pepper and herbs, and continue whisking until well combined.
  4. Pour the egg/milk mixture into the casserole dish. Toss lightly to combine.
  5. Bake for 30 minutes. Cover with foil and bake for another 30 minutes.
  6. Serve with leftover cranberry relish or gravy.
Thanksgiving leftovers are turned into a delicious breakfast casserole filled with Hawaiian rolls, turkey, veggies and herbs!