I could eat stuffing 365 days a year. I won’t, but I could. So the idea of enjoying it only once – maybe twice – a year is disappointing! What if I told you this didn’t have to be the rule? With my easy and delicious stuffing skillet breakfast casserole, you can enjoy the characteristic flavors of the holiday season much more often than exclusively at your Thanksgiving table!
The recipe I’m eager to share with you today is the result of a few things. A desire to eat stuffing the second Halloween is over and an effort to easily incorporate my favorite Thanksgiving dish into an everyday recipe. Not only is this recipe simple as can be consisting of mostly frozen ingredients. But it is also casual enough to enjoy on a random November Sunday morning!
I call it Stuffing Skillet Breakfast Casserole, and it’s as cozy as it is simple! By simple, I mean “throw it together with two babies awake and needing you” simple. I say that, because that’s how I prepared the one photographed above – while both the kids were up and crazy! And if I’m being honest, those are the only kind of recipes I’m interested in attempting these days!
Here’s what you need:
Frozen Hash browns
Frozen Corn
Eggs
Milk
Stuffing mix
This recipe can be as simple or as intricate as you’d like it to be! If you’re putting your leftovers to use in preparing a nice “day after” meal for the family, amp it up with some fresh rosemary and turkey gravy! I also should mention that your skillet will only be as good as your stuffing. I love a good homemade stuffing, but if store bought is more your speed, let me recommend Trader Joes. Their mix is to die for!
Without further adieu, here’s my recipe!
Stuffing Skillet Breakfast Casserole
Stuffing Skillet Breakfast Casserole
Equipment
- 10.25" cast iron skillet or similar sized casserole dish!
Ingredients
- 2 C Frozen Hashbrowns
- 1 C Corn Fresh or frozen
- 3 C Stuffing Mix (with seasoning) (bread + seasoning - about a full box of stovetop brand & half a box of trader joes)
- 9-10 Eggs
- 3/4 C Milk
- to taste Salt and Pepper
- 2 Tbsp Butter
Instructions
- Grease cast iron skillet (or casserole dish) with olive oil/butter. Preheat the oven to 350.
- Arrange hash browns in an even layer at the bottom of the pan. Season generously with salt and pepper, and then sprinkle corn over the top of this.
- Evenly distribute the stuffing mix/ bread on top of the contents of the pan. If your stuffing mix is accompanied by a separate seasoning packet, sprinkle this over the stuffing croutons (keeping the adequate ratio - if you use 1/2 the box of stuffing, use roughly 1/2 the packet of seasoning). **If you're using stovetop brand stuffing, you'll use the whole box!
- Slice up butter into smaller pieces (5-6) and arrange over the top of the stuffing.
- Whisk eggs with milk and pour over the top of the stuffing, doing your best to evenly distribute.
- Bake at 350 for 35-40 minutes (until eggs have set). PRO TIP - to keep the stuffing moist, cover with foil for the first 35-40 minutes of baking, remove and bake for about 10 more minutes until eggs are cooked through! Serve and enjoy (even better when drizzled with turkey gravy)!
Nutrition
I hope you’ll give this simple and delicious dish a try this holiday season! Or in March, because we should normalize the casual use of stuffing anytime of year in my opinion! Wishing you and your family a happy holiday season filled with warmth, love, and a little extra comfort!
Love,
Kelsie
