This recipe will show you how to use some of your leftovers plus some Hanukkah leftovers and made a great filling dish for breakfast the next morning!
I have a large family and am totally in love with my new pan from them. It's called a nonstick roast pan but can be used for anything at 15-1/2 by 11-1/2 inches. It's perfect for my casseroles. Only problem is I see myself needing another of them in a few years when the kids all get bigger!
Okay now to the recipe.
I made my turkey broth.
Then I made my Thanksgiving Soup.
Now I make my Thanksgiving Egg Casserole. Here's how I do it!
36 eggs, cracked and scrambled together
3 of the frozen muffin cups of the Thanksgiving Soup -thawed
4 cups chopped turkey(ends and pieces work great!)
4 large russet potatoes shredded(I used the leftovers from latkes for Hanukkah)
1 package Daiya cheddar cheese(8 ounces)
Scramble all the eggs together in a bowl.
Add in the soup cups(these need to be thawed).
Pour in the pan.
Sprinkle the shredded potatoes on top.
Now top with the Daiya cheese.
Bake at 350 degrees for 1 hour or until done in the center.
All that is left!
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