Leftover Stuffing Breakfast Casserole

This Leftover Stuffing Breakfast Casserole is a great way to use up some of that leftover Holiday dressing and feed a crowd at the same time!

I made a large quantity of this Brioche Stuffing with Honey Garlic Sausage so I had lots left over. This recipe will work with whatever your stuffing recipe was assuming you have bread crusts, moisture and probably some onion or other flavourings.

Brioche dressing in a serving dish with pears and honey garlic sausage.

I had the added bonus that I had extra Honey Garlic Sausages left over from making the Stuffing. That ended up making the dish almost seamless. But again – any breakfast sausage will work here as well.

One note of caution based on my experience. I thought I would get creative and try this with some leftover eggnog instead of milk. Not good! Way too sweet. Combo just did not work. You’re welcome – you can learn from my mistake!

You can scale this recipe up to serve as many people as you want. The ingredients and amounts are also flexible. You can adjust them based on what you have on hand and your personal preference.

Don’t like peppers in your eggs? Leave ’em out. Like onion? Add more in. Like mushrooms? Throw some of those in too! (Just cook them until they release their moisure before you add them).

The only thing you need to think ahead about here is that you need to either prepare the casserole the night before (perfect no?) or allow it to sit a couple of hours after mixing so the moisture can be absorbed by the stuffing.

Sausage egg and stuffing bake in a casserole.

Leftover Stuffing Breakfast Casserole

A great way to use up odds and ends and feed a crowd. Quantities are per person so scale up to the number of servings you want.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 1 servings


  • 1 egg per person
  • 1/2 Honey Garlic Sausage per person or breakfast sausage of your choice
  • 1 cup leftover stuffing per person
  • 1/4 cup milk per cup of stuffing


  • diced onion, red or green pepper, celery, peas, mushrooms (precook mushrooms to remove water) to taste


  • Preheat oven to 350°.
  • Slice sausage in to chunks. Whisk eggs and add the milk. Stir the sausage stuffing, egg mixture and any other vegetables you are adding together in a large bowl.
  • Spray a casserole large enough to hold the mixture, with cooking spray.
  • Bake 45 – 50 minutes. Check for doneness. Time will vary depending on depth of your casserole annd quantity. Check the middle of the casserole. There should be no visible liquid and eggs binding should be firm.


Nutrition is per person and does not include optional additions.


Calories: 497kcal | Carbohydrates: 47g | Protein: 16g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1136mg | Potassium: 324mg | Fiber: 6g | Sugar: 7g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 3mg

Leftover Stuffing Breakfast Casserole

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