If you are visually impaired please call us to get assistance by calling this Toll-Free number 1 800 218 35 78.

Your Cart

Your Cart is Empty

4 Delish Recipes to Turn Thanksgiving Leftovers into Breakfast

Help, the leftovers have taken over my life!

thanksgiving leftover recipesYou wake from last night’s food coma ready to tackle the chaos of Black Friday – coffee first though. When you reach for the gingerbread creamer, your jaw drops. Turkey, potatoes, stuffing and pies fill your refrigerator as if Thanksgiving didn’t even happen. The attack of the leftovers has begun. Sigh.

Every year, we end up in the same leftover debacle. Instead of chowing down on your 100th turkey sandwich, throwing everything out looks very appetizing right about now – but not this year. If you’re ready to ditch the disposal, we have 4 simple and yummy breakfast recipes to jumpstart your Thanksgiving weekend.

Turkey Breakfast Pizzatasteandtell-edited3

Tired of endless leftover turkey sandwiches? Turn them into a super easy breakfast pizza!


  • 1 lb pizza dough
  • 1/2 cup salsa
  • 5 eggs, scrambled
  • 1 cup shredded or cubed cooked turkey
  • 1 can green chiles
  • 1 cup frozen shredded hash browns
  • 1 tsp. taco seasoning
  • 1 cup pepper jack cheese
  • Chopped cilantro, for garnish


Preheat the oven to 450°F. Roll out the pizza dough on a surface that is lightly floured or lightly covered in cornmeal. Spread the salsa over the pizza dough. Top with the scrambled eggs, followed by the turkey and green chiles. Place the hash browns in a bowl and toss with the taco seasoning. Top the pizza with the hash browns. Sprinkle the cheese evenly over the top of the pizza, then transfer to the oven and cook until the dough is golden brown and the cheese has melted, 10 to 12 minutes or according to the pizza dough directions. Top the pizza with chopped cilantro before serving. Recipe via TasteandTellBlog.com

Sweet Potato Pancakesseriouseats44

Mashed sweet potatoes are tough to reheat without losing their creamy texture and winding up with a sticky mess on the bottom of your pan. Instead, why not turn them into moist and tender sweet potato pancakes for breakfast?


  • 1 1/4 cups leftover mashed sweet potatoes
  • 1/2 cup sour cream
  • 3/4 cup milk
  • 1 large egg
  • 1 1/2 tbs. maple syrup, plus more for serving
  • 4 tbs. butter, divided
  • 1 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 pinch nutmeg
  • 1 pinch cinnamon


Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous. Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix). Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned the second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup. Recipe via SeriousEats.com

Pumpkin French Toast Bakepumpkin-french-toast-by-minimalist-baker-edited

This Thanksgiving leftover recipe will have you excited to hop up out of bed to preheat the oven.


  • 5 1/2 – 7 1/2 cups bread cubes
  • 7 large eggs
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 3 tbs. (41-55 g) brown sugar for topping
  • 1/2 cup: Nuts, like pecan or walnuts


Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13-inch baking dish quite full. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight. In the morning, preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days. Recipe via MinimlaistBaker.com

Cranberry Black Pepper Sweet Rollsimg_2113-edited2222222

Whether it’s brandied cranberries, a basic homemade cranberry sauce or the one from a can, it’s always the last to go. These sweet rolls will make the leftover cranberries disappear in no time.


  • 1/2 cup warm water (105–115°F)
  • 5 tsp. active dry yeast
  • 1/2 cup granulated sugar
  • 5 cups all-purpose flour plus additional for dusting
  • 1 1/2 tsp. salt
  • 1 cup warm milk
  • 2 large eggs
  • 1/2 cup unsalted butter, softened


  • 1/4 cup water
  • 1 cup granulated sugar
  • 2 cups cranberries
  • 1/2 cup unsalted butter, very soft
  • 1/4 cup packed light brown sugar
  • 1 tsp. cinnamon
  • 1 cup walnuts (optional), chopped


  • 1 cup confectioners’ sugar
  • 2 tbs. milk


Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use. Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square. Brush off excess flour, then spread evenly with butter with a small metal offset spatula. Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 350°F while buns are rising. Stir together confectioners’ sugar and milk with a fork until smooth. Drizzle over buns while still hot. Serve buns warm or at room temperature. Recipe via Epicurious.com

Check out more recipes to finish off all those leftovers:

You may also wonder: