Make The Most Of Your Thanksgiving Leftovers With This Cheesy Breakfast Casserole
Is anything better than a late-night plate piled high with turkey, stuffing, and mashed potatoes? (Rhetorical question.) Still, there’s no denying that the meal gets old after your third or fourth trip back to the fridge. That’s why we went searching for a recipe that will have your whole family rushing back to the table come Friday morning. Complete with savory stuffing, mashed potatoes, gravy, and a whole lot of gooey cheese, trust us when we say that this breakfast casserole is a lot more exciting than a turkey sandwich.
Black Friday Breakfast Casserole
Courtesy of Wisconsin Cheese
Active Time: 15 minutes
- 1 pound breakfast sausage
- 2 cups prepared stuffing
- 8 oz Wisconsin’s Maple Leaf Fontina cheese, shredded (2 cups)
- 1 1/2 cups leftover mashed potatoes
- 1/2 cup gravy
- 4 eggs
- Minced fresh herbs, optional
- Preheat oven to 350˚F.
- Cook sausage in a large skillet over medium-high heat until meat is no longer pink. Drain and let cool completely.
- Combine the sausage, stuffing, and shredded Fontina in a large bowl.
- Spread mashed potatoes over the bottom of a greased 11 x 7-inch baking dish. Layer with stuffing mixture; spoon gravy over top. Bake for 15 minutes. Remove from the oven.
- Make four shallow wells in the casserole, using the back of a spoon. Carefully crack an egg into each well. Bake for 14-16 minutes longer or until egg whites and yolks are firm. Garnish with fresh herbs if desired.
Tip: Any brand of Wisconsin Fontina cheese can be used; however, Maple Leaf’s Fontina Cheese is recommended by Wisconsin cheesemongers. It’s Swedish style and has a slightly tart, nutty, and mild earthy flavor that is excellent for cooking.