Thanksgiving Breakfast SandwichBreakfast
Give thanks for your Thanksgiving leftovers and transform the turkey and all the trimmings into an easy breakfast sandwich. Just scramble an egg, fold in your dinner favorites, stack and serve.
- 1 – egg
- 1 tablespoon – low-fat or fat-free milk
- salt and pepper
- 3 tablespoons – leftover cranberry sauce
- 1 1/2 teaspoons – BBQ Sauce
- 1 1/2 teaspoons – olive oil
- 1/4 cup – leftover roasted turkey, chopped
- 1/4 cup – leftover cooked potatoes, cubed
- 1/4 cup – red bell pepper, diced
- 1 – green onion, chopped
- 1 slice – leftover bread
- leftover gravy (optional)
- leftover stuffing (optional)
- Pair each serving with:
- 8-ounce glass of milk
Preheat broiler. Beat egg, 1 tablespoon milk, salt, and pepper together in a small bowl; set aside. Mix cranberry sauce and BBQ sauce together in a second bowl; set aside.
Heat olive oil in an 8-inch ovenproof non-stick skillet over medium heat. Add turkey, potatoes, and bell pepper, and sauté until bell pepper is soft, about 3 minutes, stirring frequently. Pour egg mixture over the turkey mixture and cook gently until egg is set around the edges, carefully running a spatula around the sides periodically to loosen.
When the edges are set, place under broiler until top is puffed and cooked. Sprinkle with chopped green onion. Toast bread. Place toast on a serving plate, spread toast with cranberry mixture, then slide the omelet onto the toast; serve immediately with remaining 8-ounce glass of milk.
Optional: Top with other Thanksgiving favorites, such as gravy and stuffing.
470 calories; 13 g fat; 2.5 g saturated fat; 175 mg cholesterol; 27 g protein; 59 g carbohydrates; 5 g fiber; 510 mg sodium; 605 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.