This breakfast sandwich is a delicious way to use up your Thanksgiving leftovers! It’s made with a Stuffin’ Muffin, turkey, egg, cheddar cheese, and cranberry sauce.
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My theory is, if you put an egg on it, it’s breakfast. So when I saw that Hungryroot had Stuffin’ Muffins (basically English muffins with stuffing herbs and spices), I knew that I wanted to make a Thanksgiving leftovers style breakfast sandwich. With an egg on top, of course!
I could eat Thanksgiving leftovers for days, but I usually don’t eat them first thing in the morning. These stuffing flavored muffins are the perfect excuse to heat up those turkey leftovers, add an egg, and enjoy the Thanksgiving feast all over again!
So if you’re left with a bunch of Thanksgiving leftovers and you’re getting a little tired of reheating them for lunch or dinner, turn them into a delicious breakfast sandwich instead!
And if you’re like me and could eat Thanksgiving dinner throughout the year, this recipe is a good excuse to grab a small turkey – even a turkey tenderloin, like Hungryroot’s Garlic Pepper Turkey Tenderloin – have it for dinner and enjoy the leftovers!
Thanksgiving Leftovers Breakfast Sandwich
This breakfast sandwich is like a holiday morning for your tastebuds! It’s protein packed, full of Thanksgiving flavors, and so easy to put together with your leftovers!
First, we’re going to toast our Stuffin’ Muffin (you can use an English muffin instead). Once toasted, place it on a plate and prepare the rest of the ingredients.
Add a little butter or oil to a small skillet and cook an egg over medium heat. I used a serving of Vital Farms Pasture-Raised Liquid Whole Eggs. Season with salt and pepper. While warm, place a slice of cheddar cheese on top.
Warm up some leftover turkey and place it on top of the toasted muffin. Then, place the cheesy egg on top.
Finish the sandwich by spooning cranberry sauce on top. I love whole berry cranberry sauce and Hungryroot’s cranberry sauce is so good! It’s not overly sweet with just the right amount of tartness.
Serve the sandwich immediately.
- 1 Stone & Skillet Stuffin' Muffin, or 1 English muffin
- 1 tsp. butter or oil
- 1 egg, or 1 serving (3 tbsps.) Vital Farms Pasture-Raised Liquid Whole Eggs
- Salt and pepper, to taste
- 1 slice Andrew + Everett Mild Cheddar Cheese
- 1/4 cup cooked turkey
- 2-3 tbsps. Sauces N' Love Cranberry Sauce
- Cut Stuffin' Muffin in half and toast. Set aside on a plate.
- Add butter or oil to a small skillet. Cook over medium heat. Season with salt and pepper and, while warm, place cheddar cheese slice on top.
- Warm leftover turkey in the microwave and place on toasted muffin half. Add cheese topped egg on top.
- Spoon cranberry sauce on top of sandwich, add other toasted muffin half on top, and serve.
I know that cranberry sauce isn’t everyone’s favorite holiday condiment. So instead, you could warm up a little gravy and spoon it on top of your sandwich. It’s a tasty alternative that will make your sandwich extra savory!
Make this easy recipe with Hungryroot!
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Did you make this Thanksgiving Leftovers Breakfast Sandwich recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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