Savory morning bake with stuffing, sausage, and eggs. Comforting, hearty, and ideal for using holiday leftovers.
# What You'll Need:
→ Main
01 - 4 cups leftover stuffing, crumbled if dense
02 - 8 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1 pound breakfast sausage, casings removed
06 - 1 cup shredded cheddar cheese, or Swiss or Gruyère
→ Vegetables & Aromatics
07 - 1/2 cup diced onion
08 - 1/2 cup diced red bell pepper
09 - 1 tablespoon fresh parsley, chopped, optional
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried thyme, optional
13 - 1/4 teaspoon paprika, optional
# Method Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess fat as needed. Add diced onion and bell pepper, sauté for 3 to 4 minutes until just softened. Remove from heat.
03 - Spread crumbled leftover stuffing evenly in the greased baking dish. Top with the cooked sausage, onion, and bell pepper mixture.
04 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, dried thyme, and paprika until thoroughly combined.
05 - Pour egg mixture evenly over stuffing and sausage layers. Sprinkle shredded cheese across the top.
06 - Bake casserole uncovered for 40 to 45 minutes, until the center is set and the top is golden brown.
07 - Let casserole rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.
