Hey, hey Thursday!
Friends, I’m so excited to share this recipe with you!! You know how much I LOVE a breakfast casserole (they’re my fave!), so this year, I thought I’d make one out of Thanksgiving leftovers.
YES! And you know what?
It is DELICIOUS!!!!
Now, of course, you don’t have to use leftovers to create this yummy casserole BUT that morning after Thanksgiving if you’re looking for something easy to make and have a whole lot of leftover turkey, cranberry sauce and dinner rolls, you can easily whip this one up!
Happy Thanksgiving season, friends!!!Print
The perfect way to use up some of those Thanksgiving leftovers the morning after!
- about 8 dinner rolls, lightly torn
- 6 eggs, lightly beaten
- 2 tablespoons Dijon mustard
- a big pinch of both salt and pepper
- 1½ cups cranberry sauce
- about 8 green onions, chopped
- 1 pound of fully cooked turkey, cut into bite-sized pieces
- 1½ cups shredded Swiss cheese
- Preheat your oven to 350 degrees.
- Grease (I use Pam) a 9×12 baking dish
- Spread your torn rolls across the bottom of your pan. Set aside.
- In a large mixing bowl. add in your lightly beaten eggs with the Dijon mustard, salt and pepper, cranberry sauce and green onions. Stir in your chopped turkey and cheese. Pour this mixture down over your rolls.
- Pop this in your oven and bake about 50 minutes or until the edges are lightly browned and the center is set.
- Remove from oven and allow to cool about 5 minutes before slicing and serving.
If you don’t have leftovers, no worries! You can always buy these ingredients throughout the year and prepare as directed. To make this gluten-free, use g-free rolls.