We’ve all been there: it’s the morning after a big holiday feast, the fridge is bursting with containers, and you’re craving something comforting but different. Enter the Leftover Turkey, Mashed Potato, and Gravy Breakfast Casserole.
This isn’t just a way to use up leftovers; it’s a total transformation. Imagine a base of creamy mashed potatoes topped with savory shredded turkey and stuffing, all bound together by a seasoned egg custard and finished with a “gravy drizzle” that keeps everything moist and decadent. It’s the ultimate holiday brunch that requires almost zero prep because the hard work was already done yesterday!
Why You’ll Love This Recipe
- Zero Waste: It uses up almost every staple from a holiday dinner—turkey, potatoes, gravy, and even stuffing.
- Effortless Prep: Since the main components are already cooked, you just assemble and bake.
- Brunch Perfection: It strikes that perfect balance between a savory breakfast bake and a hearty dinner casserole.
- Texture Contrast: You get the fluffiness of the potatoes, the heartiness of the turkey, and a golden, slightly crisp top.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8
- Difficulty: Easy
Ingredients
- 3 cups leftover mashed potatoes
- 2 cups leftover cooked turkey, shredded or diced
- 1 cup leftover stuffing, crumbled (optional, for extra texture)
- 6 large eggs
- 1/2 cup milk or heavy cream
- 1 cup leftover gravy (plus extra for serving)
- 1 cup shredded cheddar or Gruyère cheese
- 1/4 cup green onions, sliced
- 1/2 tsp black pepper (the leftovers are usually salty enough, so taste first!)
- Optional: A handful of leftover cranberry sauce for a sweet-tart dollop on top.
Instructions
- Preheat: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- The Potato Base: Spread the mashed potatoes evenly across the bottom of the dish. If they are very cold and stiff, microwave them for 30 seconds to make them spreadable.
- Layer the Goods: Evenly scatter the shredded turkey and crumbled stuffing over the potato base.
- The Egg Bind: In a medium bowl, whisk together the eggs, milk (or cream), and half of the gravy. Pour this mixture slowly over the turkey and potatoes.
- Cheese & Bake: Sprinkle the shredded cheese and half of the green onions over the top.
- Bake: Place in the oven for 30–35 minutes, or until the eggs are set and the cheese is bubbly and golden brown.
- The Gravy Finish: Remove from the oven. Heat the remaining gravy and drizzle it generously over the hot casserole.
- Serve: Garnish with the remaining green onions and serve warm.
Chef’s Tips for Success
- Tip 1 (Temperature Control): If your potatoes and turkey are ice-cold from the fridge, the bake time might need an extra 5 minutes. To ensure a perfect set, check that the center doesn’t “wobble” too much.
- Tip 2 (The Gravy Drizzle): If your leftover gravy is very thick, whisk in a tablespoon of milk or broth while reheating it to make it the perfect “drizzling” consistency.
- Tip 3 (Add Heat): If you like a little kick in the morning, add a few dashes of hot sauce or red pepper flakes into the egg mixture.
Encouraging Conclusion
This Leftover Breakfast Casserole is my favorite holiday tradition. It turns the “chore” of dealing with leftovers into a celebrated meal that the whole family looks forward to.
