Leftover Turkey, Mashed Potato & Gravy Breakfast Casserole
55 min
|
easy
Recipe by Eunice
Introduction
Turn those Thanksgiving leftovers into a brunch-worthy breakfast casserole with a crispy mashed potato top, melty cheddar, and savory gravy that keeps the turkey juicy while the eggs set into a golden slice.
Perfect for lazy weekends, Black Friday breakfast, or meal prep, it bakes in one pan, leans on frozen veg, and hits that cozy, garlicky, peppery comfort without wasting a thing.
Ingredients (6 servings)
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Ingredients
- 4 cups leftover mashed potatoes leftover mashed potatoes
- 2 cups leftover cooked turkey, shredded leftover cooked turkey
- 1 cup leftover turkey gravy leftover turkey gravy
- 1 cup shredded cheddar cheese shredded cheddar cheese 5 oz
- 6 large eggs large eggs 6 ct
- ½ cup whole milk whole milk 4 fl oz
- 1 cup frozen mixed vegetables (peas, carrots, corn) frozen mixed vegetables 5.68 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 Tbsp unsalted butter, melted unsalted butter 0.5 oz
How to Make Leftover Turkey, Mashed Potato & Gravy Breakfast Casserole
-
Preheat and prep the pan
Heat the oven to 350 F and butter a 9x13 inch baking dish so nothing sticks and your edges get that sexy crust.
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Loosen the leftovers
Warm the mashed potatoes just until spreadable, stirring in a splash of milk if they are stiff so they smooth out without tearing the bottom layer.
If the gravy is very thick, whisk in 1 to 2 tablespoons water or stock so it can flow through the turkey and set nicely with the eggs.
Thaw and pat the frozen vegetables dry to keep your casserole from going watery.
-
Whisk the egg mixture
In a large bowl whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper until completely blended with no streaks.
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Build the bottom layer
Spread 2 cups of the mashed potatoes into an even layer in the prepared dish, pressing gently into the corners for a solid base.
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Mix the filling
In a bowl combine the shredded turkey, mixed vegetables, and gravy until everything is coated and evenly distributed.
Fold in half of the cheddar so you get melty pockets throughout the center.
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Layer and top
Spread the turkey-gravy mixture over the potato base in an even layer, then pour the egg mixture evenly over the top so it seeps down and binds the layers.
Dollop the remaining 2 cups mashed potatoes over the surface in spoonfuls and gently spread to mostly cover without smashing the filling.
Sprinkle on the remaining cheddar, then drizzle the melted butter over the top for color and crispness.
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Bake
Bake on the middle rack for 35 to 45 minutes until the center is set, the top is golden, and an instant-read thermometer in the center reads about 160 F.
If you want deeper color, broil for 1 to 2 minutes at the end, watching closely so it does not burn.
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Rest and serve
Let the casserole rest 10 minutes so the layers settle and slice clean, then cut into squares and serve hot.
Substitutions
- Turkey -> Rotisserie chicken
- Shredded rotisserie chicken keeps the same meaty vibe with a slightly softer bite and picks up the gravy beautifully for a comfort-first finish.
- Cheddar -> Smoked gouda or pepper jack
- Smoked gouda brings a silky melt and subtle smoke that plays well with gravy, while pepper jack adds creamy heat for a brunch-with-attitude feel.
- Milk -> Evaporated milk or unsweetened oat milk
- Evaporated milk gives a richer custard and bronzes nicely, while unsweetened oat milk keeps things dairy-light without going sweet or thin.
Tips
- Season like you mean it
- Leftovers dull out in the fridge, so taste the turkey and potatoes and add a pinch more salt and pepper or a dusting of paprika to wake everything up.
- Spreadable potatoes are non-negotiable
- Cold, stiff potatoes create gaps that the eggs cannot penetrate, so warm them briefly and loosen with a spoonful of milk or gravy for a seamless base and top.
- Drain your veg to dodge soggy
- Excess moisture from frozen veg waters down the custard, so thaw, blot dry, and keep the gravy on the slightly thick side before baking.
- Use a glass or light-colored metal pan
- Glass lets you watch the sides brown while a light-colored metal pan avoids scorching the bottom before the center sets.
- Go for pockets of cheese, not a brick
- Mix half the cheese into the filling and keep half for the top so you get melty bites inside and a browned, lacy cap outside.
- Resting time equals clean slices
- A 10-minute rest lets the egg custard firm up, giving you confident squares instead of a delicious but sloppy scoop.
Nutrition Facts *
| Energy | 360 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 20 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My casserole came out watery, what happened?
- Your veg likely released water or the gravy was too thin, so next time thaw and blot the vegetables, thicken gravy slightly, and bake until the center hits about 160 F.
- Can I assemble this the night before?
- Yes, assemble fully, cover, and refrigerate up to 12 hours, then bake cold from the fridge adding 5 to 10 extra minutes until the center is set.
- What size pan works best?
- A 9x13 inch or 3-quart baking dish gives the right thickness for the eggs to set without drying the top.
- Can I make it without eggs?
- Eggs bind the layers, but you can reduce to 4 eggs for a softer set or swap in an extra half cup gravy plus more cheese for a looser, scoopable bake.
- How do I reheat leftovers without drying them out?
- Cover and reheat at 325 F for 15 to 20 minutes, or microwave in short bursts at 50 percent power, adding a spoon of gravy if needed to re-moisten.
- Can I freeze it?
- Yes, cool completely, slice, wrap tightly, and freeze up to 2 months, then reheat covered at 325 F until hot and bubbly.
Serving Suggestions
This is the brunch move that turns day-old Thanksgiving bits into something you will brag about, and a sprinkle of smoked paprika or fresh chives on top makes it look as good as it tastes.
Pair with a crisp salad and a bright pickle to cut the richness, or get playful and add a thin layer of chopped stuffing under the turkey for a savory, herby bonus.
More pairings:
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