Thanksgiving Leftovers Breakfast Casserole

By srumbel

Take turkey and stuffing leftovers and turn it into this savory Thanksgiving Leftovers Breakfast Casserole. Make it ahead and refrigerate overnight or bake it right away.
from tasteoflizzyt.com

Ingredients

• 4 cups turkey stuffing
• 2 cups chopped turkey
• 8 ounces swiss cheese shredded
• 12 large eggs
• 10.5 ounces cream of mushroom soup
• 1/4 cup whole milk*
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Fresh sage rosemary and thyme for topping, optional

Details

Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat the oven to 350 degrees.

Spray a 9x13 baking pan with cooking spray.

Spread the turkey stuffing to cover the bottom of the prepared pan.

Sprinkle the chopped turkey over the stuffing.

Sprinkle the shredded cheese over the turkey.

Crack the 12 eggs into a large bowl.

Add the mushroom soup, milk, poultry seasoning, salt and pepper.

Whisk and mix well until the yolks are all broken up.

Pour the egg mixture over the cheese evenly.

Spray one side of a piece of aluminum foil with cooking spray.

Cover the baking pan, sprayed side down and seal the edges.

Bake in preheated oven for 30 minutes, then uncover and cook an additional 30-40 minutes or until the casserole is cooked through and the top is golden brown.

Top with optional herbs and serve warm.

Servings: 15