Leftover Stuffing Breakfast Strata

Need to feed a table of houseguests? Recycle Thanksgiving stuffing into a savory breakfast.

leftover stuffing breakfast strata

Kelsey Hansen

Prep Time:
25 mins
Total Time:
1 hrs
8 cups

Think of this breakfast casserole in ratios and swap in whatever vegetables or cheeses you like to suit the ingredients in your original stuffing. Beaten eggs bind stuffing into a strata with mushrooms, sausage, bell peppers, and kale. You can change the additions to complement the flavor profile of your stuffing recipe.


  • 8 oz pork breakfast sausage

  • 1 cup sliced cremini mushrooms

  • 1/2 cup chopped onion

  • 1/2 cup chopped bell pepper

  • 1 ½ cups kale, coarsely chopped

  • 1/4 tsp crushed red pepper

  • 1/4 tsp dried thyme

  • 4 cups leftover stuffing

  • 5 large eggs

  • 1 cup milk

  • 4 oz white cheddar cheese, shredded (1 cup)


  1. Preheat oven to 325°F. Coat a 2-qt. baking dish with nonstick cooking spray. In an extra-large skillet cook sausage, mushrooms, onion, and bell pepper over medium until pork is browned and vegetables are tender, 5 to 7 minutes.

  2. Add kale, crushed red pepper, and thyme. Cook and stir until kale is wilted, 3 to 5 minutes. 

  3. Spread stuffing in prepared baking dish. Spoon sausage mixture over stuffing.

  4. In a medium bowl whisk together eggs, milk, and 1/2 tsp. black pepper. Carefully pour egg mixture over layers in dish. Gently press down on stuffing to moisten. Sprinkle cheese on top.

  5. Bake, uncovered, until a knife inserted near the center comes out clean and strata puffs up, 30 minutes. If needed, loosely cover with foil toward end of baking time to prevent overbrowning. Let stand 10 minutes before serving.

Nutrition Facts (per serving)

422 Calories
28g Fat
25g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 422.2
% Daily Value *
Total Fat 28.2g 36%
Saturated Fat 8.9g 44%
Cholesterol 157.1mg 52%
Sodium 867.9mg 38%
Total Carbohydrate 25.2g 9%
Dietary Fiber 1.7g 6%
Total Sugars 5.4g
Protein 17.1g
Vitamin D 1.5mcg 7%
Vitamin C 22.9mg 115%
Calcium 211.3mg 16%
Iron 2.2mg 12%
Potassium 400.7mg 9%
Fatty acids, total trans 2.3g
Vitamin D 60.7IU
Alanine 0.8g
Arginine 0.9g
Ash 3.9g
Aspartic acid 1.4g
Caffeine 0mg
Carotene, alpha 1.2mcg
Choline, total 125.8mg
Copper, Cu 0.2mg
Cystine 0.2g
Energy 1765.9kJ
Fluoride, F 56.2mcg
Folate, total 66.9mcg
Glutamic acid 3.2g
Glycine 0.7g
Histidine 0.4g
Isoleucine 0.8g
Leucine 1.4g
Lysine 1g
Methionine 0.4g
Magnesium, Mg 34.4mg
Manganese, Mn 0.3mg
Niacin 3.8mg
Phosphorus, P 260.3mg
Pantothenic acid 1.2mg
Phenylalanine 0.8g
Phytosterols 3.1mg
Proline 1.3g
Retinol 228.5mcg
Selenium, Se 35mcg
Serine 0.9g
Theobromine 0mg
Threonine 0.7g
Vitamin E (alpha-tocopherol) 2.3mg
Tryptophan 0.2g
Tyrosine 0.6g
Valine 0.9g
Vitamin A, IU 4372.9IU
Vitamin A, RAE 407.8mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.3mg
Vitamin K (phylloquinone) 214mcg
Water 186.7g
Zinc, Zn 2.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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