Thanksgiving Leftovers Breakfast Bake Recipe By Tasty Food
THANKSGIVING LEFTOVERS BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: stuffing, eggs, turkey, carrot, green onion, shredded cheddar cheese, salt, pepper
Provided by Steph Cozza
Categories Breakfast
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F (180° C).
- Whisk together 12 eggs in a large bowl.
- Shred the turkey and dice the carrots and green onions.
- Add turkey, carrots, green onions, cheese salt, and pepper. Mix.
- Scoop stuffing into a greased square baking pan. Push it down with a spoon to make an even layer for crust.
- Pour egg mixture evenly into the pan.
- Bake for 45 mins.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 0 grams, Protein 21 grams, Sugar 1 gram
BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: oil, bacon, tomato, broccoli floret, potato hash brown, shredded cheddar cheese, pancake mix, eggs, milk, pepper, salt, scallion
Provided by Betsy Carter
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Place the bacon, tomato, and broccoli in greased casserole dish.
- Sprinkle hash browns and cheese on top.
- In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
- Pour pancake mixture over ingredients in the casserole dish.
- Bake for 45 minutes.
- Let cool for 5 minutes before serving.
- Top with scallions, and serve.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 24 grams, Fat 29 grams, Fiber 1 gram, Protein 23 grams, Sugar 5 grams
HEARTY THANKSGIVING LEFTOVER BAKE RECIPE BY TASTY
Here's what you need: olive oil, cream of mushroom soup, chicken broth, yellow onion, white rice, fresh thyme leaf, garlic, turkey, vegetables, stuffing, fresh parsley, cranberry sauce
Provided by Campbell's
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22 x 33 cm) baking dish with the olive oil.
- In a large bowl, whisk together Campbell's® Cream of Mushroom Soup and chicken broth until smooth. Fold in the onion, rice, thyme, and garlic.
- Pour the mixture into the prepared baking dish. Then distribute the shredded turkey over the rice, gently pressing down to partially submerge.
- Tightly cover the baking dish with foil, then bake for 1 hour.
- Remove the bake from the oven and uncover. Top with the roasted vegetables in an even layer, then spoon the stuffing evenly on top.
- Return to the oven and bake for another 30 minutes, or until the rice is tender and the stuffing is golden brown. (If the stuffing is browning too quickly, cover loosely with foil.)
- Remove the bake from the oven and let rest for 10 minutes before serving.
- Top each serving with parsley and a spoonful of cranberry sauce.
- Enjoy!
Nutrition Facts : Calories 538 calories, Carbohydrate 59 grams, Fat 25 grams, Fiber 2 grams, Protein 15 grams, Sugar 10 grams
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- Scoop leftover pumpkin purée into oatmeal or pancakes. With oatmeal, just fold a spoonful right into your bowl. (Or, if you have an entire extra can of pumpkin, toss it into this big-batch slow cooker version.)
- Top day-old stuffing with eggs for an easy breakfast hash. The fastest way to turn something into breakfast? Crown it with fried eggs. Reheat (and re-crisp!)
- Or make a hash using leftover greens as the base. We also love eggs over leftover Brussels sprouts and bacon — especially in this version, which cooks everything on a sheet pan for maximum ease.
- Swirl cranberry sauce into Greek yogurt for quick parfaits. If you’re looking for a lighter day-after-Thanksgiving option, these refreshing and slightly tart parfaits are ideal.
- Make savory waffles out of mashed potatoes, cheddar, and panko breadcrumbs. Who knew mashed potatoes could have such a delicious second life? Just mix everything together with some eggs, milk, and spices, then run it through a waffle maker.
- Or turn leftover mash into crispy potato cakes. If you don’t feel like breaking out the waffle-maker, try this slightly more streamlined version. Top with smoked salmon and a poached egg for an extra-savory treat.
- Shred turkey and tuck it into easy, cheesy omelets. Serve them with a side of bacon and fresh greens and you’ve got a fast, satisfying breakfast. Get the recipe: How To Make a French Omelette.
- Fold cranberry sauce into oatmeal bars. These bake up in just about half an hour — and can pull double duty as both breakfast or a grab-and-go snack later in the day.
- Sneak sweet potatoes into pancakes. There’s a cup of mashed sweet potatoes in the batter, but you can’t really taste them outright in the final product.
- Make a frittata with turkey and sweet potatoes — or just about anything else. We’ve written before about how frittatas are one of our favorite ways to use up any leftover meat or vegetables in our fridge, and that’s especially true on the morning after Thanksgiving.
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