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

Leftover Stuffing Bake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 759kcal
Author: Stephanie O’Dea

Ingredients

  • 8 large eggs
  • ⅓ 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
US Customary - Metric

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

Calories: 759kcal | Carbohydrates: 95g | Protein: 27g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 774mg | Potassium: 176mg | Sugar: 18g | Vitamin A: 791IU | Calcium: 276mg | Iron: 2mg