Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}

Here’s a great recipe for entertaining overnight guests staying with you after Thanksgiving (or even just for yourself):

Turkey Egg Breakfast Casserole

This recipe uses leftover Thanksgiving turkey switched up to be breakfast-friendly. I chose rosemary, sage, and thyme to season this egg dish to play off of the flavor of my dad’s famous stuffing. Smoked gouda gives it a rich flavor, but feel free to substitute any cheese you’d like or have on hand. And I added kale since I had some on its last legs, but you can sub leftover cooked vegetables or omit it altogether.

By the way, this casserole is easy to overcook, so only add on additional cook time in small increments. I accidentally cooked mine a wee bit too long, as you can tell from the photos. It still tasted great, though!








Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}

Here’s a great recipe to make for your family the day after Thanksgiving. Use leftover cooked turkey – white or dark. I used a combination of both. Feel free to sub leftover cooked greens (or other vegetable) in lieu of cooking kale as directed below. You can also substitute your favorite cheese for the smoked gouda. The herbs in the recipe are an homage to the flavors of the stuffing my dad makes every year, but you can use different ones if you’re over traditional Thanksgiving flavors already.

Prep time: 15 minutes
Bake time: 20-25 minutes
Total time: 35-45 minutes
Serves: 4-8 (depending on how large you cut the portions)


  • non-stick spray
  • 1 cup kale, ripped/chopped into very small pieces
  • 1 clove garlic
  • 8 extra large eggs (or sub 9 large eggs)
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup cooked turkey, chopped small
  • 1/2 cup, plus 1/4 cup shredded smoked gouda cheese


  1. Pre-heat oven to 400 degrees F. Spray an 8×8 baking dish with non-stick spray.
  2. Pre-heat a small pan over medium heat. Add kale and garlic and cook until kale is tender, stirring occasionally, about 4-5 minutes. Pour into a bowl and set aside to cool. Note: wait until kale is room temperature or cool before stirring into egg mixture in next step.
  3. Meanwhile, whisk together eggs, rosemary, sage, thyme, salt, and pepper. Whisk in turkey, gouda cheese, and cooled kale until evenly distributed.
  4. Pour egg mixture into the prepared baking dish and bake for 20-25 minutes, until the center is set (when a toothpick inserted in center comes out clean).
  5. Serve and enjoy!

*New in 2013 – Click here to check out an egg casserole for 4 using leftover turkey and cooked vegetables*

Cooking for one and looking to make a single serving? Click here to check out my Individual Egg Bake recipe, which you could easily adapt to add turkey.


{Here’s our day-after-Thanksgiving-celebration brunch complete with maple-pepper-bacon, fresh strawberries, and rolls from the farmers market}

Next time on TCL – I have a great soup recipe for your leftover turkey and veggie tray vegetables. Save them for later. You’re going to want to make this cozy soup!


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Thanks for reading!

Reader question: What do you like to make for overnight guests for breakfast/brunch?

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  1. Sis says

    “Are you goin’ to Scarborough Fair? Parsley, sage, rosemary, and thyme.”

    Looks great! Too bad we don’t have any turkey to try it out with.

    • says

      I think of that song, too, every time I’m cooking with those herbs! lol

      Btw, this would also be good with chicken…or you could skip the meat altogether!

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