As much as I enjoy cooking, I don’t always have the time or energy, which is why I love leftovers. But when it comes to a big food holiday like Thanksgiving, sometimes the leftovers feel a little overwhelming. I mean, as delicious as turkey dinner is, chances are I’m not going to enjoy eating the same plate four days in a row! I don’t know about you but that’s a recipe for boredom for me. Enter: repurposing leftovers.

Repurposing leftovers is a fun way to get creative in the kitchen, prevent food waste, and keep your taste buds interested! You take components of one meal and turn them into a new dish. Here are a few examples:

  • Add leftover roasted chicken, carrots, and sweet potato into a fried rice dish.
  • Take leftover salmon, corn, and tomatoes, and throw them into tortillas for fish taco night
  • Leftover roasted vegetables and potatoes? Add them to a frittata!
  • Add leftover chicken and vegetables to a soup or stew

Thanksgiving is one of those unique opportunities when you have access to lots of leftovers to transform them into something different and delicious. Think soups/stews, pizza, pasta, sandwiches, and casseroles! Why not start with the first meal of the day? This Thanksgiving Leftovers and Apple Breakfast Casserole is a nourishing breakfast for the day after the big holiday.

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. The recipe calls for frozen shredded hash browns as the base but you can use any starch you had at your dinner – think mashed potatoes, stuffing, roasted sweet potato, etc. And feel free to throw a handful of roasted veggies in there for good measure (I think Brussels sprouts would be delish in this!).

If you’re strapped for time (because who isn’t around the holidays), make this casserole ahead of time, pop it in the refrigerator overnight, and then it’s ready to bake in the morning!

Wishing you and your loved ones a Happy Thanksgiving!

Thanksgiving Breakfast Casserole

Thanksgiving Breakfast Casserole

Ingredients

  • 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.

Rate this recipe:
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  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Breakfast
  • Level
    Easy

Instructions

  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.

Notes

  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

Kara Lydon

Kara is a nationally recognized and award-winning registered dietitian nutritionist, certified intuitive eating counselor, yoga teacher, and the owner of Kara Lydon Nutrition. Kara believes that the key to authentic health and wellbeing is to celebrate food and our bodies, a positive philosophy that she actively practices and instills through the kitchen, yoga studio, working one-on-one with clients, on her food and healthy living blog, The Foodie Dietitian, and in her e-book, Nourish Your Namaste: How Nutrition and Yoga Can Support Digestion, Immunity, Energy and Relaxation. Her blog features delicious, nourishing seasonal recipes and simple strategies for a well-nourished life, and has been featured in countless national online publications. IG: @karalydonrd

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