An easy leftover recipe, this Thanksgiving breakfast strata combines stuffing and roasted vegetables with eggs and cheese for a hearty breakfast with minimal hands on cooking.
Using leftover stuffing or day old bread ensure the bread has some crunch to it before adding the wet ingredients. If you have fresh bread, you can cut and lightly toast the bread as if you’re making croutons. I like to cut my bread unevenly so there are parts that stick out of the egg and milk mixture. That ensures some crusty, crunchy topping to this breakfast strata. In addition, you could make this ahead of time (like the night before) and then bake in the morning for a hearty breakfast.
Select your favorite gluten free bread to make this breakfast strata. Toast your bread first to ensure it’s extra crusty before combining with the egg mixture. Or leave out the bread and make a frittata.
Add leftover turkey or cooked breakfast sausage or bacon to this dish.
Use whatever vegetables you have leftover from your Thanksgiving feast! Or, if you’re making this another time of year, use any vegetables you may have. Root vegetables like carrots and parsnips should be cooked ahead but leafy greens like kale or swiss chard will cook in the egg mixture. Just be sure to slice them into thinner ribbons.