Leftover Thanksgiving Brunch Bake Recipe
Recipe by Aggie Stern

Meal prep is something I do on Sunday and this is one of my go-to recipes that lasts the whole week. I use whatever is on hand and this time of year I look forward to using leftover Thanksgiving meal ingredients. It’s a great way to use up the leftovers and start the day off with a meal packed with protein, veggies and carbs. This can also be made easily as a plant-based meal using egg substitute and omitting the meat and adding leftover stuffing in its place. 

Leftover Thanksgiving Brunch Bake 


  • 18 eggs or a combo of eggs and egg whites
  • 2 sweet potatoes diced (or sliced leftover potatoes) 
  • Leftover veggies – Brussels sprouts, broccoli, asparagus. Any combo will work! You’ll want enough to cover the potatoes. 
  • Fresh spinach or other green 
  • Mushrooms (I used around 5 sliced)
  • Diced ham, turkey or sausage stuffing (if making plant based you can sub leftover stuffing here)
  • 1/2 tsp each thyme, sage and rosemary 
  • Fresh sage, rosemary and thyme optional to garnish with 


  1. Peel and dice sweet potatoes into 1″ squares, toss in a little olive oil and bake on a foil lined baking sheet for 20-30 minutes at 400F. 
  2. Lightly grease 9×13 pan with olive oil or coconut oil.
  3. Whisk eggs or egg substitute and add a bit of salt and pepper to your liking.
  4. Line bottom of pan with cooked sweet potatoes.
  5. Layer veggies evenly over potatoes. 
  6. Layer diced turkey or sausage stuffing evenly over veggies (stuffing if making plant based). 
  7. Evenly pour egg mixture over the casserole.
  8. Top with spinach or green of choice. 
  9. Sprinkle with herbs. 

Bake at 375F for 30 minutes. Check for doneness and cook longer if needed (or less if you like your eggs softer). Garnish with fresh herbs if desired.


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