Country Singer-Songwriter, Sandra Lynn, Thanksgiving Leftovers Breakfast Casserole Recipe

Country Singer-Songwriter, Sandra Lynn, Thanksgiving Leftovers Breakfast Casserole Recipe

One of my favorite Thanksgiving memories tied to my music was back in Nov. 2015….my husband and I had our whole family in town to celebrate Thanksgiving with us at our home.  We were planning and prepping for Thanksgiving the day before and had “Sirius XM The Highway” playing around the house, and I all of the sudden I heard my mom start screaming from the other room.  I came running into the room, and she goes, “Your song’s on the radio!  Your song’s on the radio!!!!”  The rest of my family came running in and I got to share that moment—the first time I ever heard myself on the radio—right there with my family!!!  It was definitely a special moment for me, and one I’ll be forever grateful for!

Thanksgiving Leftovers Breakfast Casserole

Don’t know what to do with any of that leftover turkey? Well, here you go! Found this recipe a few years back, and made it for my family the morning after Thanksgiving…they all absolutely loved it, and we didn’t have to worry about wasting any of the remaining bird! Enjoy!


1 ½ tablespoon butter

1 cup kale, ripped/chopped into very small pieces (*can also substitute with spinach leaves)

1 clove garlic

8 extra large eggs

½ teaspoon dried rosemary

½ teaspoon dried sage

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon pepper

¾ cup cooked turkey, chopped small (*or you can do half leftover turkey, half ground turkey sausage for a special touch)

½ cup, plus ¼ cup shredded smoked gouda cheese (*can also substitute with your favorite cheese. I used cheddar cheese in the casserole pictured)


1. Pre-heat oven to 400 degrees F. Brush an 8×8 baking dish with melted butter.

2. Pre-heat a small pan over medium heat. Add kale (or spinach) and garlic, and cook until kale is tender, stirring occasionally about 4-5 minutes. Pour into a bowl and set aside to cool. *Note: wait until kale is room temperature or cool before stirring into egg mixture in the next step. Also, if you decide to use ground turkey sausage in your recipe, make sure to cook on medium heat in a pan with a touch of oil, until meat is cooked through and golden brown. Place in bowl and set aside.

3. Meanwhile, whisk together eggs, rosemary, sage, thyme, salt and pepper. Whisk in turkey, ½ cup gouda (or your favorite) cheese, cooled kale (and crumble cooled turkey sausage in if you included), and whisk together until it’s all evenly distributed.

4. Pour egg mixture into the prepared baking dish and bake about 18-20 minutes. Then remove and sprinkle the ¼ cup remaining cheese on top for another 5-7 minutes or so, until cheese is melted and slightly browned on top. *Note: the center of the casserole is set when a toothpick inserted in center comes out clean so make sure to check when planning on bake time.

5. When the egg dish is cooked through and cheese is nice and melted, serve and enjoy!

*Notes: Serves 4-8 (depending on how large you cut your portions) and you can use oil to brush and prep your dish, but butter causes the egg to stick less. You can also substitute or tweak the sage, rosemary and thyme with some of your favorite spices, if you’re looking for less traditional Thanksgiving flavors.

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