Recipes & Cooking Breakfast & Brunch Breakfast Casseroles Leftover Stuffing Breakfast Strata Be the first to rate & review! Need to feed a table of houseguests? Recycle Thanksgiving stuffing into a savory breakfast. By Emily Teel Emily Teel Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on October 18, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Kelsey Hansen Prep Time: 25 mins Total Time: 1 hr Servings: 8 Yield: 8 cups Jump to Nutrition Facts Think of this breakfast casserole in ratios and swap in whatever vegetables or cheeses you like to suit the ingredients in your original stuffing. Beaten eggs bind stuffing into a strata with mushrooms, sausage, bell peppers, and kale. You can change the additions to complement the flavor profile of your stuffing recipe. Ingredients 8 oz pork breakfast sausage 1 cup sliced cremini mushrooms 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 ½ cups kale, coarsely chopped 1/4 tsp crushed red pepper 1/4 tsp dried thyme 4 cups leftover stuffing 5 large eggs 1 cup milk 4 oz white cheddar cheese, shredded (1 cup) Directions Preheat oven to 325°F. Coat a 2-qt. baking dish with nonstick cooking spray. In an extra-large skillet cook sausage, mushrooms, onion, and bell pepper over medium until pork is browned and vegetables are tender, 5 to 7 minutes. Add kale, crushed red pepper, and thyme. Cook and stir until kale is wilted, 3 to 5 minutes. Spread stuffing in prepared baking dish. Spoon sausage mixture over stuffing. In a medium bowl whisk together eggs, milk, and 1/2 tsp. black pepper. Carefully pour egg mixture over layers in dish. Gently press down on stuffing to moisten. Sprinkle cheese on top. Bake, uncovered, until a knife inserted near the center comes out clean and strata puffs up, 30 minutes. If needed, loosely cover with foil toward end of baking time to prevent overbrowning. Let stand 10 minutes before serving. Rate It Print Nutrition Facts (per serving) 422 Calories 28g Fat 25g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 422.2 % Daily Value * Total Fat 28.2g 36% Saturated Fat 8.9g 44% Cholesterol 157.1mg 52% Sodium 867.9mg 38% Total Carbohydrate 25.2g 9% Dietary Fiber 1.7g 6% Total Sugars 5.4g Protein 17.1g 34% Vitamin D 1.5mcg 7% Vitamin C 22.9mg 25% Calcium 211.3mg 16% Iron 2.2mg 12% Potassium 400.7mg 9% Fatty acids, total trans 2.3g Vitamin D 60.7IU Alanine 0.8g Arginine 0.9g Ash 3.9g Aspartic acid 1.4g Caffeine 0mg Carotene, alpha 1.2mcg Choline, total 125.8mg Copper, Cu 0.2mg Cystine 0.2g Energy 1765.9kJ Fluoride, F 56.2mcg Folate, total 66.9mcg Glutamic acid 3.2g Glycine 0.7g Histidine 0.4g Isoleucine 0.8g Leucine 1.4g Lysine 1g Methionine 0.4g Magnesium, Mg 34.4mg Manganese, Mn 0.3mg Niacin 3.8mg Phosphorus, P 260.3mg Pantothenic acid 1.2mg Phenylalanine 0.8g Phytosterols 3.1mg Proline 1.3g Retinol 228.5mcg Selenium, Se 35mcg Serine 0.9g Theobromine 0mg Threonine 0.7g Vitamin E (alpha-tocopherol) 2.3mg Tryptophan 0.2g Tyrosine 0.6g Valine 0.9g Vitamin A, IU 4372.9IU Vitamin A, RAE 407.8mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg Vitamin K (phylloquinone) 214mcg Water 186.7g Zinc, Zn 2.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.