Thanksgiving Leftovers Turned Breakfast

Can’t wait to dig into those Thanksgiving leftovers? Well, there’s no need to wait until lunch or dinner to get started. Thanksgiving Leftovers make some interesting and delicious breakfasts. Breakfast Leftovers? That’s right, breakfast from leftovers!

Some of these may not sound appealing at first, but several are at least intriguing… so why not give a few of them a try? Isn’t it nice to make something different using only items already contained in your refrigerator? To make an easy leftover breakfast, just follow any of the following simple recipes for a breakfast reminiscent of your Thanksgiving feast.

From Dinner to Breakfast

Leftover Breakfast Ideas

Egg Fried Rice:

fried rice

Ok, you probably didn’t make fried rice for Thanksgiving dinner – but take-out may have saved your kitchen for Thanksgiving prep on the night before. Anyways, this dish is so simple and takes dinner for breakfast to a whole new level.

Ingredients: Leftover Fried Rice, Eggs

  1. Microwave or toss in a buttered pan your leftover fried rice.
  2. Fry an egg and place it on top of the fried rice before serving!

Stuffing Waffles with Cranberry Sauce


These might sound strange, but most carb lovers will agree that it’s hard to get enough stuffing. Using the waffle iron makes the stuffing crispy on both sides but remain moist in the middle. This recipe would be hard to feed a crowd unless you have multiple waffle irons because they take about 6-8 minutes per waffle in order to be sure that the egg cooks through.

Ingredients: Leftover Stuffing, an Egg and Cranberry Sauce

  1. Grease your waffle iron.
  2. Mix an egg into 2 cups of leftover stuffing.
  3. Place a scoop of stuffing mixture into a waffle maker & cook at least twice as long as a normal waffle.
  4. Garnish with leftover cranberry sauce or leftover gravy.

Sweet Potato & Turkey Hash:

sweet potato hash

This is a sweet heat (sweet potatoes/jalapenos) dish that is a different taste from normal hash browns. Use it to compliment your main dish or make it the main dish.

Ingredients: Serves about 4
  • 2 C leftover Sweet Potatoes
  • 2 C leftover Turkey
  • 1/2 Onion, chopped
  • 1 Bell Pepper
  • 2 cloves garlic, minced
  • 1/2 Jalapeno, minced
  • 1/2 tsp ground Sage
  • 1/4 tsp dried Thyme
  • Salt & Pepper to taste
  • Olive oil for cooking
  • 4 fried Eggs (1 per person, if desired)
  • Avocado and Bacon crumbles, optional
  • Instructions:
    1. Dice the first 4 ingredients.
    2. Heat about 1 T olive oil in a large pan over medium high heat.
    3. Add then add the sweet potatoes and cook and stir for a few minutes per side until browned (remember these are leftover sweet potatoes so they are already cooked). Remove from pan.
    4. Add another 1 T of olive oil to pan then add pepper, onion, and jalapeño. Cook for a few minutes.
    5. Add the garlic for a minute then add the leftover turkey along with the sage, thyme and leftover sweet potatoes. Heat for 1-2 minutes.
    6. Fry the desired number of eggs and serve them on top of the hash mixture, if desired.

    Leftovers for Breakfast

    Breakfast Leftover Ideas

    Pumpkin Pie Oatmeal:

    leftover oatmeal

    Pump up the flavor on your healthy breakfast with this oatmeal that will trick your mind into thinking that it’s indulging in a nice slice of pumpkin pie! There’s no sugar needed and you get to use up that last bit of pumpkin at the same time.

  • 1/3 cup old fashioned Oats
  • 1/3 cup Milk (or milk alternative)
  • 1/3 cup Water
  • 2 T leftover canned Pumpkin
  • 1 T Maple Syrup
  • 1/2 teaspoon Chia seeds
  • 1/4 teaspoon Pumpkin pie spice
  • 2-3 tablespoons chopped Pecans for topping
  • Instructions for 1 serving:
    1. Combine in a small pot all ingredients, except for the pecans. Use a bigger pot and double or triple all ingredients to serve more people.
    2. Stir together and turn heat to medium low and cook about 10 minutes (or desired consistency).
    3. Top with pecans, add milk and enjoy!

    Thanksgiving Breakfast Sandwich:


    Pile your leftovers into a breakfast sandwich. This one’s pretty basic, but worth mentioning if you’re up early and can’t wait for a turkey sandwich. Other things to remember besides the cranberry sauce when making a leftover Thanksgiving sandwich are how great avocados and pesto sauce taste with turkey.

    Ingredients: Biscuit, leftover Cranberry Sauce, leftover Mashed Potatoes, Fried Egg.

    1. Layer the ingredients in the order listed, ending with the top half of the biscuit.
    2. This sandwich can be assembled and eaten either cold or hot.

    Potato Pancakes with Leftover Veggies:


    Leftover mashed potatoes actually make some hearty pancakes. Just add an egg and then feel free to throw in other leftover vegetables to make them a little healthier and create more texture. Ingredients: Leftover Mashed Potatoes, an egg, salt & pepper, grated cheese and/or any leftover vegetables desired

    1. Mix all ingredients together. Use an egg per about 2 cups of leftover mashed potatoes, also add a little milk to the mix if your mashed potatoes are thick.
    2. Pre-heat a skillet to medium-high and add a little butter.
    3. Fry a scoop of potato mixture on each side a few minutes until nicely browned.
    4. Eat as is or add toppings such as sour cream, more cheese, chives, etc.

    Gruyere Baked Eggs:

    Baked Eggs

    Turn cheese and mushrooms into a breakfast casserole. This one isn’t really Thanksgiving leftovers, except maybe from your appetizers, but if your Thanksgiving company is still there then this casserole will quickly and nicely feed a crowd – but make more than one casserole tho since this recipe only serves 2-4 people. Serve with toasted pumpkin bagels for a nice combination that makes it more like Thanksgiving.

  • 1 T Butter
  • 8 oz Mushrooms – any variety, sliced
  • 1 clove Garlic, minced
  • 1/2 teaspoon Thyme
  • Salt & Pepper
  • 4 large Eggs
  • 1/3 cup Gruyere, shredded (if you don’t have Gruyere, see our cheese substitute page.)
  • 2 T Heavy Cream
  • Instructions:
    1. Pre-heat the oven to 400°F.
    2. Melt the butter then add the mushrooms, sprinkle with salt & pepper and cook about 5 minutes.
    3. Stir in the garlic & thyme and cook 2-3 more minutes.
    4. Grease an 8X8” baking dish and then add the mushroom mixture.
    5. Crack the eggs over top of the mushroom mixture and sprinkle them with salt and pepper then the shredded cheese.
    6. Drizzle the heavy cream over the eggs.
    7. Bake about 10-12 minutes until the whites of the eggs are set and the yolks are velvety.
    8. Serve warm.

    Additional Leftover Information

    For information concerning the safety of leftovers, please see our blog post for leftover safety tips.

    To find out how long leftovers last, see our page on leftovers.

    To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.

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