Are you excited for the big Thanksgiving meal on Thursday? As we are all gearing up for a day filled with family, giving thanks, and a whole lot of food…I’m thinking about what to do with all of the leftover food. Today, I am bringing you a kind of dish I love: you can literally put this dish together as you are cleaning up after the Thanksgiving feast…and have breakfast ready for the next morning! Oh, leftover stuffing breakfast strata: how I love you.
I remember making strata when I was a child. My mom and I would put together strata the night before the big meal, and it was always a treat to have on Thanksgiving or Christmas morning. She would use bread, cheddar, and ham in the mixture, and it resulted in such a delicious breakfast plate. It’s honestly been years and years since I’ve had something like that, but when the Sunday Supper team decided to come up with ideas to rework the Thanksgiving leftovers, a strata immediately popped into my head.
And when I happened to make a huge batch of spinach, artichoke, brie, and sundried tomato stuffing recently, it just SCREAMED to me to make it into a new version of my breakfast/brunch memories.
So…all you need to do is whip up this stuffing (or any stuffing of your choice, really) for the big meal…and then hope that there are some left over. Just to make sure, I usually make a larger batch than I think will be eaten. You spread the stuffing into the bottom of a casserole dish, add and egg, milk, and cheese mixture, and pop it into the fridge overnight. The next morning, all you have to do is preheat the oven, set the strata inside, and let it bake. Talk about an easy dish that doesn’t require much stress.
For me, the spinach, artichokes, and sundried tomatoes in the stuffing were so great inside this strata; they are ingredients I’d lean towards adding into an omelet or eggs in general, so it works out perfectly! If your stuffing doesn’t happen to contain vegetables like mine does, feel free to add in some extra mix-ins to suit your taste.
S0 – what is your favorite dish to make with your Thanksgiving leftovers?
- 4 cups leftover stuffing
- 5 eggs
- 1 cup milk
- ½ cup fat free half and half (you can substitute more milk)
- ½ cup grated Parmesan
- Salt and pepper, to taste
- Cubed brie or shredded mozzarella (or other mild cheese) - optional
- First, spread the leftover stuffing evenly into a casserole dish (about 9 inch square).
- In a large bowl, whisk together the eggs, milk, half and half, Parmesan cheese, and a pinch of salt and pepper.
- Pour the egg mixture over the top of the stuffing, covering completely. Cover tightly with plastic wrap and place the dish in the refrigerator for at least one hour. Overnight is even better!
- When you are ready to bake, preheat the oven to 325 degrees F. If desired, sprinkle cubed brie or shredded cheese on top of the egg strata mixture. Place the strata in the oven and bake for about 45 minutes, until egg custard is set.
- Remove from oven and allow to set for 5 minutes before serving. Enjoy!
Make sure you check out all of the awesome ideas from the Sunday Supper family today!
- Cranberry Sauce Muffins by The Foodie Army Wife
- Cranberry Sauce’d Cornbread Muffins by Rhubarb and Honey
- Leftover Stuffing Breakfast Strata by Ruffles & Truffles
- Sweet Potato Casserole Muffins by Magnolia Days
- Turkey & Chorizo Breakfast Hash by Brunch with Joy
- Creamy Gochujang Peanut Pasta Salad by Wallflour Girl
- Creamy Sweet Potato Soup by Take A Bite Out of Boca
- Creamy Turkey Orzo Risotto by Family Foodie
- Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
- Leftover Pie by Jane’s Adventures in Dinner
- Leftover Thanksgiving Pizza by Meal Diva
- Moroccan Turkey Stew by What Smells So Good?
- Peruvian Cilantro and Turkey Soup by The Little Ferraro Kitchen
- Stuffing Hash by The Girl in the Little Red Kitchen
- Thanksgiving Leftover Waffles by Foxes Love Lemons
- Turkey and Butternut Squash Stew by Cooking Chat
- Turkey & Caramelized Onion Risotto by kimchi MOM
- Turkey and Stuffing Crepes by Peaceful Cooking
- Turkey Croquettes by Cindy’s Recipes and Writings
- Turkey Enchilada Pasta Bake by Curious Cuisiniere
- Turkey Kreplach Soup by Panning the Globe
- Turkey with Mustard Mascarpone Marsala Sauce by Casa de Crews
- Cheesy Jalapeño Potato Cakes by Bobbi’s Kozy Kitchen
- Cheesy Mashed Potato Croquettes by Noshing with the Nolands
- Cranberry Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
- Italian Mashed Potato Pancakes by The Weekend Gourmet
- Parmesan Mashed Cauliflower & Potato by Momma’s Meals
- Whipped Carrots with Sriracha Butter by Healthy Delicious
- Apple Pecan Chicken (or Turkey!) Salad by NeighborFood
- Cranberry and Turkey Sandwiches by The Redhead Baker
- Monte Cristo Sandwich by Nik Snacks
- Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
- Turkey Cranberry Flatbread by Peanut Butter and Peppers
- Turkey Hot Brown by The Life and Loves of Grumpy’s Honeybunch
Condiments & Sauces:
- Cranberry Vinaigrette by Nosh My Way
- DIY Yellow Mustard by The Texan New Yorker
- Leftover White Wine Syrup by Food Lust People Love
- Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
- Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
- Gluten Free Lemon Drizzle Cake by Hezzi-D’s Books and Cooks
- Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
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