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Thanksgiving Leftover Breakfast Casserole
Print Recipe
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
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Servings
8
people
Calories
282
Author
Whitney Bond
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
Calories:
282
kcal
|
Carbohydrates:
32
g
|
Protein:
16
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
161
mg
|
Sodium:
535
mg
|
Potassium:
293
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
5010
mg
|
Vitamin C:
0.8
mg
|
Calcium:
103
mg
|
Iron:
1
mg