Day-After-Thanksgiving Breakfast Casserole

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish evenly with melted butter to prevent sticking and add flavor.
2. Evenly spread the leftover stuffing or cornbread dressing on the bottom of the dish, pressing gently to create a slightly crispy base layer.
3. Dollop the leftover mashed potatoes over the stuffing in small portions, spreading lightly but leaving some stuffing visible to maintain texture contrast.
4. Distribute the shredded or diced leftover turkey evenly over the mashed potatoes to ensure every bite has tender meat.
5. Add chopped leftover roasted vegetables like carrots, green beans, or Brussels sprouts, spreading them throughout for added color and variety.
6. If using, sprinkle cooked bacon or breakfast sausage evenly over the turkey and vegetables for extra savory flavor.
7. Drizzle the leftover turkey gravy over the filling, allowing it to soak into the stuffing and turkey to keep the casserole moist and flavorful.
8. In a large bowl, whisk together eggs, whole milk, heavy cream, garlic powder, onion powder, black pepper, smoked paprika, and salt until fully blended and smooth.
9. Mix 1 cup of shredded cheddar cheese and the mozzarella cheese into the egg mixture, which will add creaminess and flavor throughout the casserole.
10. Pour the egg and cheese mixture slowly and evenly over the layered ingredients, ensuring the liquid fills the gaps so the casserole sets properly.
11. Press down any dry stuffing pieces gently with the back of a spoon so they absorb the creamy egg mixture and avoid dryness.
12. Sprinkle the remaining ½ cup of shredded cheddar cheese on top to create a golden, bubbly, cheesy crust when baked.
13. Cover the dish loosely with aluminum foil to retain moisture and bake for 30 minutes to allow the casserole to cook through without drying out.
14. Remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is golden brown, cheese is bubbly, and the center reaches 165°F (74°C) to ensure it is fully cooked.
15. Take the casserole out of the oven and let it rest for 5 to 10 minutes so the egg mixture firms up, making it easier to slice and serve.
16. Garnish with freshly chopped parsley for a burst of color and fresh flavor, then cut into squares and serve warm.

Variations

• Swap turkey for leftover ham or roast chicken to change the protein base while keeping the same comforting layers.
• Use a combination of different cheeses like pepper jack or gouda for a varied flavor profile.
• Add sautéed onions or mushrooms to the vegetable layer for extra depth and earthiness.
• Replace the turkey gravy with a light cream sauce or white sauce if you prefer a milder, creamier texture.
• Make it vegetarian by omitting the meat and bacon, and increasing the amount of roasted vegetables and cheese.
• Incorporate fresh herbs like thyme or rosemary into the egg mixture for a fragrant herbal note.

Tips

• Store leftover casserole tightly covered in the refrigerator for up to 3 days to maintain freshness and prevent drying out.
• Reheat individual servings in the microwave until warmed through, or reheat the entire casserole in a 350°F oven for 15–20 minutes.
• If your stuffing is very moist, reduce the milk slightly in the egg mixture to avoid a soggy casserole.
• For an extra crispy top, broil the casserole for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
• Use a food thermometer to check that the center reaches 165°F (74°C) to ensure food safety and proper doneness.
• Letting the casserole rest after baking helps it set and makes slicing cleaner and easier.
• Use fresh parsley or other herbs as garnish to brighten the dish and add a fresh contrast to the rich casserole.