Leftover Turkey Breakfast Casserole
Cubes of crusty bread, diced turkey, peppers, spinach and two cheeses soak in a sage and thyme custard, then bake until puffed and golden. Assemble it the night before for a stress-free brunch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes, plus soaking
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Base
- 6 cups day-old crusty bread, cut into 1-inch cubes (about 10 oz)
- 1 tbsp unsalted butter, softened, for the dish
Turkey and Vegetables
- 3 cups diced cooked turkey
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cups baby spinach, roughly chopped
Egg Custard
- 10 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
Cheese and Toppings
- 1 1/2 cups shredded sharp cheddar, divided
- 1/2 cup shredded Gruyère
- 2 green onions, sliced
- Cranberry sauce, for serving (optional)
Instructions
- Butter a 9×13-inch baking dish and spread half the bread cubes in it. Toast fresh bread at 300°F (150°C) for 10 minutes first.
- Melt the butter in a large skillet over medium heat and cook the onion and bell pepper for 6 to 7 minutes. Add the spinach for 1 minute until wilted and cool slightly.
- Layer half the turkey, half the vegetables and 3/4 cup cheddar over the bread. Repeat with the remaining bread, turkey and vegetables and sprinkle with Gruyère.
- Whisk the eggs, milk, Dijon, sage, thyme, salt and pepper and pour evenly over the casserole.
- Press the bread down, cover and refrigerate for at least 30 minutes or up to 24 hours.
- Heat the oven to 350°F (175°C). Top with the remaining cheddar, cover with foil and bake 25 minutes, then uncover and bake 25 to 30 minutes more until puffed, golden and 165°F (74°C) in the center.
- Rest 10 minutes, sprinkle with green onions and cut into 8 squares. Serve with cranberry sauce.
Notes
Refrigerate leftovers covered for up to 3 days or freeze squares for up to 2 months. Reheat covered at 350°F (175°C) or in the microwave until 165°F (74°C).
Nutrition
- Calories: 445
- Sugar: 5g
- Sodium: 675mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 305mg
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