Thanksgiving Breakfast Casserole


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  • Cooking spray
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 ½ cups)
  • 2 Stemilt Fuji apples, diced (about 3 cups)
  • 2 tablespoons chopped sage
  • 16 ounces frozen shredded hash browns, thawed
  • 2 cups shredded turkey
  • 2 cups shredded white cheddar, divided
  • 12 eggs
  • 2 cups milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional: green onion, for garnish

Reminiscent of holiday flavors with apple and sage, this casserole is mostly savory but the apple provides an ever-so-subtle hint of sweetness. Loaded with leftover turkey and sharp cheddar cheese, this casserole is protein-packed and sure to keep you satisfied throughout the morning.

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  • Yield
    8 servings
  • Prep time
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  1. Preheat oven to 350 degrees F. Spray 9x13 baking dish with cooking spray.
  2. In a large sauté or nonstick pan, heat olive oil over medium heat. Add onion and apple and sauté until apples have softened and onion is translucent, about 6-8 minutes. Remove from heat and stir in sage.
  3. Add hash browns. Layer on top 1 cup cheese, apple mixture, and turkey.
  4. In a large mixing bowl, add eggs, milk, salt and pepper, and whisk to combine.
  5. Pour egg mixture evenly into casserole dish and top with remaining cheese.
  6. Bake until center is set and edges are golden-brown, about 55-65 minutes.
  7. Optional: garnish with green onion.


  1. Casserole can be made ahead of time and stored in the refrigerator overnight. Let sit out at room temperature for 30 minutes before baking.
  2. You can substitute leftover potatoes or stuffing from your Thanksgiving dinner for the hash browns.

Nutritional Information

Per Serving

  • Calories: 501
  • Fat Content: 20.9g
  • Cholesterol Content: 285mg
  • Sodium Content: 824mg
  • Carbohydrate Content: 31.7g
  • Fiber Content: 3.5g
  • Sugar Content: 9.5g
  • Protein Content: 24.4g