Leftover Stuffing Breakfast Bake on a red plate with a white plate underneath and fall leaves and pumpkins in the background

Leftover Stuffing Bake

This Gluten-Free Leftover Stuffing Bake is a tasty way to use up leftover stuffing from Thanksgiving. It’s really great for breakfast!

5 from 1 vote
Leftover Stuffing Breakfast Bake on a red plate with a white plate underneath and fall leaves and pumpkins in the background
Print Recipe

Leftover Stuffing Bake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 759kcal

Ingredients

  • 8 large eggs
  • cup (80 mL) milk or dairy-free milk of choice
  • 2 cups (112 g) leftover gluten-free stuffing
  • 1 cup (113 g) shredded sharp cheddar cheese or dairy-free cheese shreds

Instructions

  • Preheat the oven to 375°F and spray an 8x8-inch baking pan with gluten-free nonstick cooking spray.
  • In a large bowl, whisk together the eggs and milk. Fold in the leftover stuffing. Spoon this mixture into the prepared baking dish. Cover evenly with shredded cheddar cheese.
  • Bake, uncovered, for 40-45 minutes, or until eggs are fully cooked.

Nutrition

Nutrition Facts
Leftover Stuffing Bake
Amount Per Serving
Calories 759 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 359mg120%
Sodium 774mg32%
Potassium 176mg5%
Carbohydrates 95g32%
Sugar 18g20%
Protein 27g54%
Vitamin A 791IU16%
Calcium 276mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Closeup of Leftover Stuffing Breakfast Bake on a red plate with orange napkins and fall leaves underneath and pumpkins in the background

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Eggs Leftovers Stephanie O'Dea Stuffing
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