Happy happy Friday!
Should you have any leftovers today, here’s an easy and delicious breakfast casserole to use ’em up!
My family LOVES this even when it’s not the day after Thanksgiving…so your family might extra extra love it should you make it today or this weekend.
Happy Day After Thanksgiving! xx
Print
Turkey, Bacon & Cranberry Breakfast Casserole
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 casserole 1x
Description
This recipe would be excellent for those Thanksgiving leftovers! It’s easy enough to make the rest of the year too.
Ingredients
Scale
- 1 loaf of challah or brioche, torn
- 1 pound of bacon, cooked until crispy and chopped
- about 2 cups of chopped turkey breast
- 8 eggs
- 1 cup of milk
- 1 cup of cranberry sauce (from the can or fresh, whatever you have)
- 1½ cups shredded pepper jack cheese
Instructions
- Preheat your oven to 350 degrees.
- Lightly grease a 9×12 baking dish and then spread your torn bread all over the bottom.
- Sprinkle your cooked and crispy bacon pieces and your chopped turkey all over the bread in your baking dish. Set aside.
- In a mixing bowl, lightly whisk your eggs and then whisk in the milk, cranberry sauce, and shredded cheese. Pour this mixture over your bread, bacon and turkey.
- At this time, you can either cover and pop in the fridge until you’re ready to bake or you can put it directly in your pre-heated oven.
- Bake about 45 minutes or until lightly browned and the center seems set (not wobbly).
- Remove from oven, cut into squares and serve.
Leave a Reply