Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}

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

Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}

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 Turkey Egg Breakfast 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 - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

Turkey Egg Breakfast Casserole {Thanksgiving Leftover Recipe}
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 4
Ingredients
  • 1 tablespoon butter
  • 1 cup kale, ripped/chopped into very small pieces
  • 1 clove garlic
  • 8 extra large eggs (or sub 9 large eggs)
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup cooked turkey, chopped small
  • ½ cup, plus ¼ cup shredded smoked gouda cheese
Instructions
  1. Pre-heat oven to 400 degrees F. Brush an 8×8 baking dish with melted butter.
  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. When the egg dish is save for consumption, serve and enjoy!
Notes
Serves: 4-8 (depending on how large you cut the portions)

Note: You can use oil to brush and prep your baking dish, but I find the butter causes the egg to stick less. You can also use non-stick spray, but I’ve personally be working that one out of my cooking and baking.

*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.

Turkey Egg Breakfast Casserole - a simple and tasty Thanksgiving Leftover Recipe

{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?

Individual Farro-Chickpea Egg Bake

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Besides gigantic bar crawls, things have been a bit crazy for me. My current work project, which I’ve been working on for the last 3 years, is coming to a close. i have two weeks left…well, one and a half weeks at this point. It’s time to clean out my desk, pack up, and take things back to the consulting company office. I’ve been getting a little sentimental looking through all my old documents, but I’m looking forward to moving on to something new. It would be a lot better if I knew for sure what exactly was next, but I’m hoping to find out more solid details soon. In the meantime, I will focus on the next week and a half.

I’m working on enjoying the ability to WFH since that may not be possible with the next gig. One of my favorite parts of being able to WFH is enjoying better breakfasts since I don’t lose time in commuting (or putting on “real” clothes).

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Recently, I combined some of that leftover Rosemary Garlic Farro with Chickpeas with one of my favorite breakfasts – the Individual Egg Bake. They actually went together quite well and made for a hearty and filling breakfast. And did I mention this is my favorite multi-tasking breakfast? Yup, I can get a lot accomplished in the almost 20 minutes it takes for this to bake.

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Individual Farro Egg Bake

Don’t let the word “bake” throw you off. This recipe is actually pretty fast, and it’s actually better for busy people than scrambled or fried eggs. Why? Because you don’t have to get tied to the stove while this cooks. Just mix and bake and multi-task away while the oven does the heavy-lifting. Sub in any other leftover farro, rice, or other grain pilaf…whatever you have on hand!

Prep Time: 5 minutes
Cook Time: 16-19 minutes
Total Time: 21-24 minutes

Ingredients (multiply by each serving for multiples):

  • non-stick spray
  • 1 cage free or farm fresh egg
  • 1 tablespoon frozen, chopped spinach
  • 1 teaspoon milk
  • pinch of salt
  • a bit of fresh-ground pepper
  • 2 tablespoons leftover cooked farro (I used leftovers from this yummy recipe)

Directions:

  1. Pre-heat oven to 350 degrees F and lightly spray individual casserole dish(es) with non-stick spray.
  2. Combine egg, spinach, milk, salt, and pepper in a bowl and whisk together. Add farro and stir to combine.
  3. Evenly distribute egg mixture to individual casserole dish(es). Bake until edges are golden brown and egg is set in the middle, about 16-19 minutes (depending oven temperature, etc.). Note: I used a toothpick to check doneness, sort of like you would for cake.
  4. Remove from oven and let sit for a couple minutes till it’s safe to eat. Enjoy!

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Looks like I’ll be back to more grab and go breakfasts soon. I’ll probably end up either taking them to the office or just storing them there to begin with. My favorites – yogurt and granola, cereal and soy milk, and toast with almond butter.

What are your favorite grab and go breakfasts?

Vegetable Garden Babies and Green Eggs & Havarti

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My, my, my…the garden is really growing up fast!

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I’m really excited to be eating fresh vegetables straight from my own backyard! I only wish I had a bigger garden! lol. Maybe one day. For now, I will admire the baby vegetables slowly starting to form.

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Let’s see…we have future cherry tomatoes.

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And the green bean plants are starting to flower, which means I’ll have tri-color green beans, soon!

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And my banana pepper plant has a couple little mini peppers slowly forming.

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On the other side of the yard, my squash plants are getting bigger and bigger every day!

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And are those future squash blossoms I spy?

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I also have a huge assortment of herbs growing in various pots near the house. On Friday morning, I plucked a fresh sprig of dill, which I used as the inspiration for my veg-i-ful breakfast.

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You guys know my usual egg and bagel breakfast? Well…something’s been missing for awhile now, and thanks to Project Veg-Up, I’ve figured it out. I needed to add in some fruit and vegetable servings! Now just look at how much more well-rounded and nutritious this meal is. It took only a handful of minutes longer to put this together, but this is a far more power-packed plate of goodness. Don’t you just want to dig in?

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The eggs look like green eggs and ham. hehe. I’ve seen people doing that with pesto, but this baby is just comprised of spinach as far as greens go. Ooh, and that dill.

Green Eggs and Havarti (with Spinach & Dill)

This take on the classic egg scramble ups the ante with some fresh and flavorful dill and easy-to-access frozen, chopped spinach. For my vegan friends, I bet this would be equally amazing as a tofu scramble!

Serves 2

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1/4 cup onion (or do 1/8 if you don’t like a lot of onion)
  • 1/4 cup spinach (frozen, chopped)
  • 2 eggs, preferably local or humanely raised
  • 1 sprig fresh dill, chopped (about 1-2 teaspoons)
  • 1-2 tablespoons chopped havarti

Directions:

  1. Heat a small non-stick pan over medium-low heat. Add extra virgin olive oil and onion. Cook onion till it starts to turn translucent, about 4-5 minutes. Add spinach and cook till defrosted, about 2-3 minutes.
  2. Crack eggs into pan and stir to scramble (or you can crack eggs into a bowl and whisk with a fork, but my method is for the lazy chef – less mess! Winking smile ). Once eggs are mixed together, stir occasionally and cook to preferred texture (everyone has their own doneness preference).
  3. When eggs are nearly done, stir in dill and havarti. Season with salt and pepper. Cook until havarti is just melted.
  4. Serve with whole grain toast or a bagel and fresh fruit.

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I actually didn’t count the veg as 1 serving for Project Veg-Up, but it was still worth throwing them in for flavor alone.

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And the fruit made for a great breakfast-dessert – so refreshing!

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And just wait till you see the amazing lunch I threw together. I used stuff I had around the house and greens from the farmer’s market and my garden. It was a very tasty surprise! 

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This morning’s lesson: So, even though I usually try to shoot to include fruits and veggies with every meal, I was reminded with today’s breakfast just how easy and delicious that can be!

What about you? Do you try to include fruits and vegetables in every meal or do you try to get your servings in at certain times of the day?

Rapture – The Song

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Another beautiful Saturday in the Carolinas!

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Hubby and I started the day at one of our favorite places – the farmer’s market.

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We grabbed breakfast at the market from the Roots Farm Food truck. I forgot my DSLR at home, so I tried taking some iPhone photos, but they didn’t turn out good enough to share on the blog.

We shared a veggie quiche and strawberry streusel. They were both wonderful.

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I ended up taking home some golden beets and purple kale. Can’t wait to cook those up and eat them!

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Bailey has decided that in lieu of pillows, his new favorite thing is to lay on my freshly cleaned laundry. Doh! So much for keeping my clothes clean and dog-hair-free!

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I made a simple lunch.

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Egg sammie on Great Harvest Whole Grain Goodness toasted bread.

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Plus a super-tall pile of fresh-baked kale chips. I used kale that I picked up at the market last week. I forgot about it this past work-week and didn’t expect it to still be good on Saturday, but it sure was. It crisped up nicely, too!

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I brewed up some Youthberry tea to relax and enjoy whilst replying to some of your comments. I have been such a comment-reply-failure lately. I love reading your comments, and usually think of great responses in my head. But, it can take me awhile to actually submit the comment online!

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To celebrate the Rapture, my friends and I decided to go out to Cowfish.

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Not really…we decided to get together and it just happened to be on Rapture day.

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I met up with my friends Erica, Toya, and Megan for dinner and a movie just before 6 pm, which was when Rapture was supposed to happen. Hubby texted me around 6:15 to see if I’d been raptured, and we both agreed if it happened to anyone, it would have been Bailey.

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I cashed in on a free-appetizer coupon to get a Crab Rangoon dip for the table. It was my friends’ first visit to Cowfish and they really wanted to try it.

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Nommmm.

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I got my usual – the bento box (mini burger, sushi roll, sweet potato fries, edamame, cucumber salad). For whatever reason, I am now addicted to the combination of sushi and burgers, just not together in the same bite. The restaurant does offer that, but I just like getting a sushi roll…and some burger…in the same meal.

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Erica and Megan got bento boxes, too!

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I got the specialty box this time…including a shrimp tempura roll.

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I ordered the specialty (instead of the original) so I could get the mini burger of the week, which had pimento cheese, tortilla chips, and pepper on top.

Everything was wonderful as always.

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Unfortunately, when we went to the movie theater, we found out Bridesmaids was sold out. Ruh-roh.

We ended up hitting up Ulta instead to make-up shop and run covert nail polish operations. ;)

And then we hit up Dean & Deluca for dessert and drinks. I had a latte and shared this piece of coconut cream cake with Erica. We may have missed the movie, but we made up for it with fun girl talk and tasty treats.

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All this talk of Rapture reminds me…”Rapture” is one of my all time favorite techno songs. There are a bajillion mixes of the song, and I wasn’t able to find my fave on youtube, but here’s the video for the original version by iio.:

I was pretty big into techno in college, but I don’t really listen to it any more. I do still like when this song randomly plays on my iPod, though. :)

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Did you do anything different or special for Rapture day?

Did you / do you like techno music?

Individual Spinach Cheddar Egg Bake Recipe

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Hey friends! I have a fun new recipe for you guys!

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Individual egg bakes!

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Because everything is more fun to eat in smaller sizes, right?

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Individual Spinach Cheddar Egg Bake Recipe (Mini Casserole)

These easy egg bakes are the perfect busy morning breakfast. Who needs to spend all morning stirring scrambled eggs or flipping the pan-fried version? These egg bakes take less than 5 minutes to mix up and you can finish getting ready while they bake away. Switch out your favorite vegetables, cheeses, and herbs to tailor the flavor to your liking. Multiply the recipe to feed as many mouths as you need.

Ingredients (multiply by each serving for multiples):

  • non-stick spray
  • 1 cage free or farm fresh egg
  • 1 tablespoon frozen, chopped spinach
  • 1 tablespoon grated cheddar cheese (use less for stronger cheeses like parmesan)
  • 1 teaspoon milk
  • pinch of salt
  • a bit of fresh-ground pepper
  • dash of garlic powder
  • dash of dill, option, but fantastic!

Directions:

  1. Pre-heat oven to 350 degrees F and lightly spray individual casserole dish(es) with non-stick spray.
  2. Combine all ingredients in a bowl and whisk together.
  3. Evenly distribute egg mixture to individual casserole dish(es). Bake until edges are golden brown and egg is set in the middle, about 16-19 minutes (depending oven temperature, etc.). Note: I used a toothpick to check doneness, sort of like you would for cake.
  4. Enjoy!

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Other veggies I recommend to mix in: chopped broccoli, kale, cauliflower. Yum! Additional flavor combos: broccoli/cheddar, spinach/feta, tomato/parmesan, sun-dried tomato + spinach/parmesan, kale/mozzarella, kale/smoked gouda…the possibilities are endless!

What veggie/cheese combo egg bake would you most like to eat?

Quinoa Egg Scramble

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I whipped up a batch of quinoa today in hopes of eating it over the next couple days. I already used it twice today!

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First, I made a quinoa-egg-scramble.

Non-Recipe: I basically did a sloppy scramble (click for info) on 2 local, cage-free eggs (1 for me, 1 for hubby) and added some cooked organic, red quinoa (an estimated amount for 2 people) at the end of cooking. I also mixed in salt, pepper, garlic powder, oregano and fresh parsley, plus a wee bit of EVOO.

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It was really so simple and very tasty! It reminded me of a messier version of my quinoa egg bowl.

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The quinoa-egg-scramble went well with some more of that quick cinnamon streusel coffeecake.

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Even though I was home, I was really busy with work today. I didn’t get much of a lunch break, so I threw some quick things together – a TJ’s frozen corn dog, frozen organic peas, and a quick hot quinoa salad.

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This is why I love quinoa – it’s so versatile! With a tweak of the mixins and seasonings, quinoa can take on a whole new form. For my quinoa salad, I mixed in salt, pepper, fresh parsley, EVOO and lemon juice. Not much different from breakfast, but totally new flavor profile thanks to the lemon!

After lunch, I was back hard at work. Phew! Then, it was time for Mexican out and then to a friend’s place to look at furniture.

I had a couple people tell me on Facebook (click to view) that they are DONE with Christmas shopping already. Whoa! How is your holiday shopping coming?

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