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Stuffing, Sausage, and Sweet Potato Breakfast Casserole

Catherine Giordano enjoys creating and sharing recipes for home cooks who want delicious results with minimal fuss.

The stuffing, sausage, and sweet potato casserole is easy to make and delicious, too.

The stuffing, sausage, and sweet potato casserole is easy to make and delicious, too.

A Hearty Winter Breakfast

Cold winter mornings call for a hearty breakfast. This one is quick and easy. If you prepare it the night before and keep it in the refrigerator, all you have to do in the morning is heat it up.

The first time I made this casserole, it was the day after Thanksgiving, and I wanted to use up some of the leftovers. If you are like me, the day after a big holiday your refrigerator is full of leftovers, too. This is a great recipe to put some of those leftovers to good use. It's quick and easy, and it uses only ingredients you probably already have on hand.

However, I liked the way this casserole turned out so much that I started making it often, not only after Thanksgiving. In fact, I create leftovers just so I have an excuse to make this recipe. When I serve baked sweet potatoes for dinner, I always bake some extra ones. Ditto for the sauteed or steamed greens that I like to serve with sweet potatoes.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 Servings

Note About the Number of Servings

This recipe is for two, but since it is prepared and served in individual ramekins you can make as many as you want. It's easy to double (or more) the recipe so that it makes enough to feed a crowd.


  • 1 cup cooked stuffing
  • 2/3 cup cooked sweet potato, cut into cubes
  • 1/2 cup frozen chopped kale (or fresh kale, cooked, and chopped)
  • 1/2 cup shredded cheddar cheese
  • 4 pre-cooked breakfast sausages, cut into 1/4-inch rounds
  • 2 large eggs
  • 1/2 cup light cream or milk
  • Dash of salt and pepper, or to taste
  • 1 tablespoon butter


  1. Grease two 8-inch ramekins with the butter.
  2. Crumble a 1/2 cup of stuffing into each ramekin. Press down with the back of a spoon.
  3. In each ramekin, layer half of the sausage and half of the sweet potato on top of the stuffing. Sprinkle half of the kale over the sausage and sweet potato. Top it all with half of the cheese.
  4. In a small bowl, whisk one egg with 2 tablespoons cream or milk. Add salt and pepper to taste. Pour the egg mixture into one of the ramekins over the other ingredients. Prepare the egg mixture a second time and pour it into the second ramekin.
  5. Cover the ramekins with foil or plastic wrap and refrigerate for 30 minutes (or overnight if you are preparing this ahead of time). This allows the egg mixture to penetrate down to the stuffing mixture.
  6. When you are ready to cook, make sure the oven is preheated to 350 degrees. Bake for 20 minutes or until the egg is set and the top is browned.
  7. Let it cool down for a few minutes before serving. Serve warm. Be careful handling the ramekins; they will be very hot!

Don’t Be Afraid to Improvise!

There are many ways in which you can vary this recipe. Here are a few ideas:

  • You can use bread cubes instead of stuffing.
  • Try it with leftover dinner rolls or biscuits. Just cut the bread into half-inch cubes and mash it down into the ramekins. Since bread is not as flavorful as stuffing, add about a 1/2 tsp of seasoning, like herb salt, into the beaten egg before you pour it over the other ingredients in the ramekin.
  • If you have leftover cheese (maybe from a cheese tray from a party), cut the cheese into matchstick pieces. You can substitute other types of cheese, for instance, Swiss cheese or provolone will work well.
  • If you have leftover collard greens, or broccoli rabe, or even spinach, use one of those instead of kale.

Lunch or Dinner Ideas

Just because I call this a breakfast casserole doesn’t mean you can’t have it for lunch or dinner. It would also great for a brunch!

  • Side salad: If you serve it for lunch or dinner, you might want to add a side salad using your favorite salad greens. You can toss in any leftover vegetables—steamed yellow squash or zucchini, broccoli, or green beans make good additions to the salad bowl.
  • Soup: If you want to add soup, choose a plain mild-flavored soup so as not to overwhelm the flavors of the casserole. I like butternut squash bisque. It is what I serve at Thanksgiving dinner. I buy it canned or in the shelf-stable boxes. (Of course, you could make it from scratch, but the packaged versions are so good, why bother.)
  • Fruit: For brunch, I would add an assortment of fresh fruit to the menu or make a fruit salad.

© 2017 Catherine Giordano


Catherine Giordano (author) from Orlando Florida on December 01, 2017:

Linda Crampton: Thanks for your comment and I'm glad you found the ideas useful.. I hope my ideas for Thanksgiving leftovers have inspired you to come up with some of your own.

Linda Crampton from British Columbia, Canada on November 30, 2017:

This is definitely a useful article. You've shared lots of interesting ideas for using leftover Thanksgiving food!

Catherine Giordano (author) from Orlando Florida on November 30, 2017:

Lisa Jane: Thank you for your comment. I always look for interesting things to do with leftovers. I take it as a challenge.

Lisa Jane from Washington on November 30, 2017:

Your recipes make me hungry. Love that your recipes are ideas for leftovers.

Catherine Giordano (author) from Orlando Florida on November 30, 2017:

Kari Poulsen: Thanks for the comment and compliments. The great thing about these recipe ideas is that you use ingredients most people are likely to have on hand.

Kari Poulsen from Ohio on November 30, 2017:

MMMmmm, these look so good! I'm going to have to make some crustless turkey pot pie. I just happen to have the ingredients. Lucky me!

Catherine Giordano (author) from Orlando Florida on November 30, 2017:

Waste not. Want not. It is the way I was brought up. Thanks for reading and commenting. Some families make turkey for Christmas so they will have a chance to use thee recipes this year. Costco puts turkeys on sale for half off on the FRiday after Thanksgiving. One year when I had a lot of guests and so almost no leftovers, I bought a second turkey just so I could have the leftovers.

Catherine Giordano (author) from Orlando Florida on November 30, 2017:

I'm glad you liked them. Writing them has inspired me to buy the ingredients when the leftovers are gone. This weekend I'll make the soup. The turkey carcass is in the freezer.

FlourishAnyway from USA on November 30, 2017:

No boring turkey sandwiches here! I like the diversity of your ideas and the fact that you try to reuse everything, nothing to waste.

Chitrangada Sharan from New Delhi, India on November 29, 2017:

Great and delicious recipes with the leftovers and even otherwise!

These recipes would be great, even when made fresh.

I loved the cranberry-yogurt parfait.

Wonderful pictures and nice presentation. Thanks for sharing!

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