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Leftover Turkey Breakfast Casserole with sun-dried tomatoes, feta cheese, spinach, and caramelized onion is the ultimate way of enjoying your Thanksgiving leftovers! This simple scrumptious healthy breakfast casserole recipe is sure to please!
So you have leftover Thanksgiving turkey and everyone is hungry for an easy breakfast?
Chop up some of that delicious Thanksgiving turkey and breakfast it to pieces!
Listen, I don’t want you to think you need to run out to the grocery store to make this exact recipe since your refrigerator is probably already stocked with both leftovers and fresh produce.
Instead, use what you already have on hand if you don’t have the exact ingredients for this recipe.
For instance, leftover roasted veggies, leftover stuffing, any type of cheese and any fresh vegetables can all be incorporated in.
Do you have something flavorful, like a jar of roasted peppers, artichoke hearts, olives (of any kind), capers, or sun-dried tomatoes?
Toss it in.
Something leafy, like spinach, chard, or kale?
In it goes.
Got cheese…of any flavor?
You know the drill.
Let’s discuss the wholesome ingredients and ingredient options for this egg bake in further detail!
Ingredients for Leftover Turkey Breakfast Casserole:
Leftover Roast Turkey: This recipe can handle anywhere from 2 cups to 5 cups of leftover turkey, so choose however much you want to dedicate to this meal.
Onion & Garlic: Caramelized onion and fresh garlic gives this lovely egg casserole delicious flavor.
Spinach: An infusion of Vitamins to bring a powerful micronutrient punch to the meal.
Sun-Dried Tomatoes: Adding little bursts of bright tang, sun-dried tomatoes are everything here.
Feta Cheese: Creamy tangy feta cheese is my personal favorite. Add any of your favorite cheeses here in addition to the feta! Goat cheese, swiss cheese, gouda, gruyere, mozzarella, jack cheese, etc.
Use up to 3 cups of additional fresh vegetables, such as broccoli, zucchini, corn, red bell peppers, etc.
Optional Additions:
- Grated cheddar cheese
- Canned green chilis
- Artichoke hearts
- Roasted peppers
- Olives
- Cooked bacon
- Bell Peppers
- Hash browns
- Sweet potatoes
If you don’t have leftover roast turkey on hand, you can use 1 pound of ground turkey, turkey sausage, ground beef, pork sausage, etc.
Now that we’ve covered the simple ingredient list for this breakfast casserole recipe, let’s make it!
How to Make Leftover Thanksgiving Turkey Breakfast Casserole:
Preheat the oven to 350 degrees Fahrenheit and spray a large 9” x 13” casserole dish with nonstick cooking spray.
Chop up your desired amount of leftover roast turkey (use 2 to 4 cups).
Heat the avocado oil in a large skillet over medium heat.
Add the chopped onion, sprinkle with sea salt and black pepper, and cover. Cook, stirring occasionally, until the onion has begun to caramelize, about 10 to 15 minutes.
Stir in the garlic and baby spinach and cover the skillet until the spinach has wilted, about 2 minutes.
Stir in the sun-dried tomatoes and chopped leftover Thanksgiving turkey.
Transfer this mixture to the prepared baking pan and spread it into an even layer.
Crack the eggs into a large bowl and whisk well until well-beaten.
Stir in the feta cheese and sea salt.
Pour egg mixture evenly over the ingredients in the baking dish. If need be, you can stir everything around until the ingredients are evenly distributed. If desired, sprinkle your grated cheese of choice on top of the casserole.
Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the casserole has set up.
Remove the casserole from the oven and allow it to cool for at least 15 minutes before slicing and serving. If you allow the casserole more time to cool (45 minutes or longer) it will slice easier into perfect squares for individual servings.
Serve with green onions and any other toppings like sour cream, avocado or salsa.
Store any leftover breakfast casserole in an airtight container in the refrigerator for up to 5 days.
I love this recipe for meal prep after Thanksgiving because it not only uses up leftovers efficiently but also generates a healthy meal to feel like you’re back to your normal way of eating.
Plus, you can eat it for breakfast, lunch or dinner for the entire week, and you can easily make egg muffins instead of a casserole.
Make it the night before you need it and enjoy it the next morning!
And that’s it! A lovely, healthy breakfast recipe and a simple meal making the most out of your leftover Thanksgiving turkey!
Looking for more recipes for using up your Thanksgiving leftovers? Check out my
More Recipes Using Thanksgiving Leftovers:
- Leftover Turkey Soup with Root Vegetables
- Vegan Cranberry Crumb Bars
- Cranberry Sauce Bourbon Cocktail
- Turkey Bone Broth
- 53 Recipes Using Thanksgiving Leftovers
Enjoy this savory breakfast with the whole family.
Leftover Thanksgiving Turkey Breakfast Casserole
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 5 ounces baby spinach
- 1 cup sun-dried tomatoes, drained (1 8.5-oz. jar)
- 4 cups leftover turkey, chopped
- 12 large eggs
- 3 ounces feta cheese
- Sea salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a large 9” x 13” casserole dish with cooking oil.
- Heat the avocado oil in a large skillet over medium heat. Add the chopped onion, sprinkle with sea salt and black pepper, and cover. Cook, stirring occasionally, until the onion has begun to caramelize, about 10 to 15 minutes.
- Stir in the garlic and baby spinach and cover the skillet until the spinach has wilted, about 2 minutes.
- Stir in the sun-dried tomatoes and chopped leftover Thanksgiving turkey.
- Transfer this mixture to the prepared baking pan and spread it into an even layer.
- Crack the eggs into a large bowl and whisk well until well-beaten.
- Stir in the feta cheese and sea salt.
- Pour egg mixture evenly over the ingredients in the casserole dish. If need be, you can stir everything around until the ingredients are evenly distributed. If desired, sprinkle your grated cheese of choice on top of the casserole.
- Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the casserole has set up.
- Remove the casserole from the oven and allow it to cool for at least 15 minutes before slicing and serving. If you allow the casserole more time to cool (45 minutes or longer) it will slice easier into perfect squares for individual servings.
- Serve with green onions and any other toppings like sour cream, avocado or salsa.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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Some of us are concerned with cholesterol. 12 eggs seems like a lot and that was more like 6 servings for my family. Would be nice to see the cholesterol measured.
Hi Sharon!
Thanks pointing that out. I have added the cholesterol to the nutrition facts. As a side note, there have been numerous studies pointing to the fact that dietary cholesterol does not impact your cholesterol. Instead, blood sugar (rather than dietary fat) is more often the culprit, in addition to genetics. Dr. Peter Atilla covers this extensively in his podcast, The Drive, if you’re interested in learning more in depth information regarding cholesterol. Let me know if you have any other questions!
As it pertains to this recipe, if you would like to lower the cholesterol, you can halve the eggs and use a carton of egg whites. You can also slice the casserole into smaller servings. I base the serving size on what I would eat, which is typically much more than a normal human 😉 Hope this helps!! xo