Breakfast casseroles made from Thanksgiving leftovers often use turkey, bread or stuffing and vegetables combined with eggs, milk and grated cheese. For a sweet, seasonal garnish, use dollops of leftover cranberry sauce.
Start your Thanksgiving leftovers breakfast casserole by dicing 1 to 1.5 cups of turkey meat and set aside. Choose leftover vegetable sides, and measure out 1.5 to 2 cups and set aside. Many recipes suggest sweet potatoes, corn and brussel sprouts, but most vegetables should do. Measure out 4 cups (6 ounces) of leftover dry stuffing or cubed bread (or a smaller amount of leftover moist dressing).
In a large mixing bowl, beat four to six whole eggs. Stir in 1/2 to 1 cup of milk, 1/2 to 1 cup of grated cheese (cheddar or mozzarella) if desired, and salt and pepper to taste. Add the dry bread or stuffing, and stir to moisten. Fold in the vegetables and turkey. Let the casserole rest for about 10 minutes so that the bread soaks up the liquid, or leave it in the refrigerator overnight.
Preheat the oven to 350 degrees Fahrenheit, and grease a 2-quart casserole dish or 9-by-9-inch baking pan. Pour the casserole into the greased pan, and sprinkle more cheese on top. Bake on the center oven rack 30 to 45 minutes, until the top is browned and bubbly. Let it rest for about five minutes, and serve.