12 Easy Leftover Turkey Breakfast Recipes for After Thanksgiving

The morning after Thanksgiving, the fridge is packed with turkey, stuffing and cranberry sauce, and nobody wants to cook anything complicated. These 12 easy leftover turkey breakfast recipes turn that holiday haul into hearty, satisfying mornings, from crispy sweet potato hash and handheld burritos to golden stuffing waffles topped with gravy and a fried egg.

Most of these come together in 30 minutes or less, and several can be made ahead so the whole house can grab breakfast whenever they wake up. Just remember to reheat the turkey until it reaches 165°F (74°C) and cook the eggs until set at 160°F (71°C), and you’ll have a long weekend of breakfasts sorted.

1. Sweet Potato Turkey Hash with Fried Eggs

Crispy cubes of sweet potato, onion and pepper get tossed with shredded leftover turkey and a pinch of smoked paprika for a skillet breakfast full of color. Topped with fried eggs, it’s a hearty one-pan way to start the long weekend.

Servings: 4 · Total time: 35 minutes

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups shredded cooked turkey
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 4 large eggs
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat, add the sweet potatoes in a single layer and cook for 12 to 15 minutes, stirring occasionally, until browned and tender.
2. Add the onion and bell pepper and cook for 5 minutes until softened, then stir in the garlic, paprika and thyme for 1 minute.
3. Fold in the turkey, season with salt and pepper and cook until the turkey is heated through to 165°F (74°C), about 4 minutes.
4. In a separate nonstick pan, heat the remaining oil and fry the eggs until the whites and yolks are fully set.
5. Divide the hash among plates, top each with an egg and finish with parsley.

2. Turkey Breakfast Burritos

Fluffy scrambled eggs, shredded turkey, black beans and melted cheddar get rolled into warm flour tortillas with a spoonful of salsa. They wrap and freeze beautifully, so you can stash a few for busy mornings later in the week.

Servings: 6 · Total time: 25 minutes

Ingredients

• 1 tablespoon butter
• 1/2 small onion, finely diced
• 1 1/2 cups shredded cooked turkey
• 1/2 teaspoon ground cumin
• 8 large eggs
• 1/4 cup milk
• Salt and black pepper to taste
• 1 cup canned black beans, rinsed and drained
• 1 1/2 cups shredded cheddar cheese
• 6 large flour tortillas, warmed
• 1/2 cup salsa

Instructions

1. Melt the butter in a large nonstick skillet over medium heat and cook the onion for 3 minutes until soft.
2. Stir in the turkey and cumin and cook until the turkey reaches 165°F (74°C), then push it to one side of the pan.
3. Whisk the eggs with the milk, salt and pepper, pour into the pan and scramble gently until fully set with no runny egg remaining.
4. Fold the beans into the eggs and turkey and warm through for 1 minute.
5. Spoon the filling onto the tortillas, top with cheese and salsa, fold in the sides and roll up tightly.
6. Toast the burritos seam-side down in a dry skillet for 1 to 2 minutes per side until golden.

3. Turkey and Cheddar Breakfast Quesadillas

Soft scrambled eggs, chopped turkey and sharp cheddar get crisped between tortillas until golden and gooey. Cut into wedges and serve with salsa or a dollop of leftover cranberry sauce for dipping.

Servings: 4 · Total time: 20 minutes

Ingredients

• 6 large eggs
• 2 tablespoons milk
• Salt and black pepper to taste
• 1 tablespoon butter, plus more for the pan
• 1 cup chopped cooked turkey
• 2 green onions, sliced
• 1 1/2 cups shredded sharp cheddar cheese
• 4 medium flour tortillas
• Salsa or cranberry sauce, for serving

Instructions

1. Whisk the eggs with the milk, salt and pepper, then scramble in the butter over medium-low heat until fully set; transfer to a plate.
2. Warm the turkey in the same skillet until it reaches 165°F (74°C).
3. Lay two tortillas flat and layer each with half the cheese, eggs, turkey and green onions, then top with the remaining tortillas.
4. Butter a clean skillet over medium heat and cook each quesadilla for 2 to 3 minutes per side, pressing gently, until crisp and the cheese has melted.
5. Rest for 1 minute, cut into wedges and serve with salsa or cranberry sauce.

4. Turkey Spinach Frittata

This oven-finished frittata folds leftover turkey, wilted spinach, sun-dried tomatoes and crumbled feta into a custardy egg base. It’s just as good at room temperature, which makes it ideal for a relaxed holiday brunch.

Servings: 6 · Total time: 35 minutes

Ingredients

• 10 large eggs
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 3 cups baby spinach
• 1 1/2 cups diced cooked turkey
• 1/3 cup chopped sun-dried tomatoes in oil, drained
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat the oven to 375°F (190°C) and whisk the eggs with the milk, salt and pepper.
2. Heat the oil in a 10-inch ovenproof skillet over medium heat, cook the shallot for 2 minutes, then add the spinach and stir until wilted.
3. Add the turkey and sun-dried tomatoes and cook until the turkey is heated to 165°F (74°C).
4. Pour in the eggs, scatter over the feta and cook undisturbed for 3 to 4 minutes until the edges begin to set.
5. Bake for 12 to 15 minutes until the center is set and reads 160°F (71°C).
6. Cool for 5 minutes before slicing into wedges.

5. Stuffing Waffles with Turkey, Gravy and Fried Egg

Leftover stuffing gets bound with an egg and pressed in a waffle iron until crisp on the outside and tender inside. Pile on warm turkey, a ladle of gravy and a fried egg for the ultimate morning-after-Thanksgiving plate.

Servings: 4 · Total time: 30 minutes

Ingredients

• 4 cups leftover stuffing
• 2 large eggs, beaten, for the waffles
• 1/4 cup turkey or chicken broth
• Nonstick cooking spray
• 2 cups sliced cooked turkey
• 1 1/2 cups leftover turkey gravy
• 4 large eggs, for frying
• 1 tablespoon butter
• Chopped fresh chives, for garnish

Instructions

1. Preheat a waffle iron to medium-high and generously coat with cooking spray.
2. Mix the stuffing with the beaten eggs and broth until it holds together when pressed.
3. Pack about 1 cup of the mixture into the iron and cook for 5 to 7 minutes until golden and crisp; repeat with the rest.
4. Meanwhile, warm the turkey and gravy together in a saucepan until the gravy simmers and the turkey reaches 165°F (74°C).
5. Fry the remaining eggs in the butter until the whites and yolks are fully set.
6. Top each waffle with turkey, gravy and a fried egg, then sprinkle with chives.

6. Turkey Cranberry Breakfast Sandwiches

Toasted English muffins hold a folded egg, warm turkey, melted Swiss and a swipe of cranberry sauce for a sweet-savory handheld. They take about 15 minutes and use up three different leftovers at once.

Servings: 4 · Total time: 15 minutes

Ingredients

• 4 English muffins, split
• 2 tablespoons butter, divided
• 4 large eggs
• Salt and black pepper to taste
• 8 ounces sliced cooked turkey
• 4 slices Swiss cheese
• 1/2 cup cranberry sauce
• 1 cup baby arugula

Instructions

1. Toast the English muffins and spread the cut sides lightly with half the butter.
2. Melt the remaining butter in a nonstick skillet over medium heat, crack in the eggs, break the yolks and season with salt and pepper.
3. Cook the eggs for 2 to 3 minutes per side until completely set.
4. Warm the turkey in the same pan until it reaches 165°F (74°C), then top each pile with a slice of Swiss and cover until melted.
5. Spread cranberry sauce on the muffin bottoms, then add turkey and cheese, an egg and a few arugula leaves before closing with the tops.

7. Turkey Egg Muffins

These grab-and-go egg muffins are packed with diced turkey, bell pepper, green onion and cheddar, baked in a standard muffin tin. Make a batch on Friday and you’ll have quick protein-rich breakfasts ready all weekend.

Servings: 12 muffins · Total time: 30 minutes

Ingredients

• Nonstick cooking spray
• 10 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups finely diced cooked turkey
• 1/2 cup diced red bell pepper
• 3 green onions, thinly sliced
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C) and coat a 12-cup muffin tin with cooking spray.
2. Whisk the eggs with the milk, salt and pepper in a large bowl.
3. Divide the turkey, bell pepper, green onions and cheese evenly among the cups.
4. Pour the egg mixture over the fillings, filling each cup about three-quarters full.
5. Bake for 20 to 22 minutes until puffed and set in the center, reaching 160°F (71°C).
6. Cool in the pan for 5 minutes before removing; refrigerate leftovers up to 4 days and reheat to 165°F (74°C).

8. Turkey Breakfast Pizza

A crisp pizza crust gets topped with a creamy white sauce, mozzarella, chopped turkey and eggs baked right on top. It’s a fun, shareable breakfast that disappears quickly when the whole family is home.

Servings: 4 · Total time: 30 minutes

Ingredients

• 1 pound store-bought pizza dough, at room temperature
• 1 tablespoon olive oil
• 1/3 cup cream cheese, softened
• 2 tablespoons milk
• 1 clove garlic, grated
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups chopped cooked turkey
• 1/2 cup halved cherry tomatoes
• 4 large eggs
• Salt, black pepper and red pepper flakes
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 475°F (245°C) and stretch the dough onto an oiled baking sheet; brush with the olive oil.
2. Mix the cream cheese, milk and garlic until smooth and spread over the dough.
3. Scatter over the mozzarella, turkey and tomatoes, leaving four gaps for the eggs.
4. Bake for 8 minutes, then crack an egg into each gap and season with salt, pepper and pepper flakes.
5. Return to the oven for 7 to 9 minutes until the crust is golden and the eggs are fully set.
6. Finish with basil, slice and serve hot.

9. Biscuits and Turkey Gravy

A classic Southern breakfast gets a holiday twist with a peppery cream gravy full of tender shredded turkey and fresh sage. Spoon it over split buttermilk biscuits for a warming, stick-to-your-ribs morning.

Servings: 6 · Total time: 30 minutes

Ingredients

• 6 large buttermilk biscuits, baked and warm
• 4 tablespoons butter
• 1/2 small onion, finely diced
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup turkey or chicken broth
• 2 cups shredded cooked turkey
• 1 teaspoon chopped fresh sage
• 1/2 teaspoon coarse black pepper
• Salt to taste

Instructions

1. Melt the butter in a large skillet over medium heat and cook the onion for 3 minutes until soft.
2. Sprinkle in the flour and stir for 1 to 2 minutes to cook out the raw taste.
3. Slowly whisk in the milk and broth and bring to a simmer, stirring until thick and smooth, about 5 minutes.
4. Add the turkey, sage and pepper and simmer until the turkey reaches 165°F (74°C); season with salt.
5. Split the biscuits and spoon the gravy generously over the top.

10. Turkey Breakfast Tacos

Warm corn tortillas get filled with soft scrambled eggs, cumin-spiced turkey, avocado, pickled onion and a crumble of cotija. They’re quick, bright and a welcome break from all the heavy holiday food.

Servings: 4 · Total time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups shredded cooked turkey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 6 large eggs, beaten
• Salt and black pepper to taste
• 8 small corn tortillas, warmed
• 1 ripe avocado, sliced
• 1/4 cup pickled red onion
• 1/3 cup crumbled cotija cheese
• Fresh cilantro and lime wedges, for serving

Instructions

1. Heat the oil in a nonstick skillet over medium heat, add the turkey, cumin and chili powder and cook until heated to 165°F (74°C); transfer to a plate.
2. Season the eggs with salt and pepper and scramble in the same pan over medium-low heat until fully set.
3. Fill each tortilla with eggs and spiced turkey.
4. Top with avocado, pickled onion, cotija and cilantro and serve with lime wedges.

11. Turkey and Swiss Quiche

Buttery pie crust holds a silky custard studded with diced turkey, softened leeks and nutty Swiss cheese. Bake it ahead and serve warm or at room temperature for an easy, elegant post-holiday brunch.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 1 refrigerated pie crust
• 1 tablespoon butter
• 1 large leek, white and light green parts, thinly sliced and rinsed
• 1 1/2 cups diced cooked turkey
• 1 1/2 cups shredded Swiss cheese
• 5 large eggs
• 1 1/4 cups half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 375°F (190°C), fit the crust into a 9-inch pie dish and blind bake for 10 minutes.
2. Melt the butter in a skillet over medium heat and cook the leek for 6 to 8 minutes until very soft.
3. Scatter the leek, turkey and cheese over the crust.
4. Whisk the eggs, half-and-half, salt, pepper and nutmeg and pour over the filling.
5. Bake for 35 to 40 minutes until the center is just set and reaches 160°F (71°C).
6. Rest for 10 minutes before slicing.

12. Turkey Avocado Toast with Eggs

Thick slices of toasted sourdough get topped with smashed avocado, warm turkey and a fried egg, then finished with chili flakes and lemon. It’s a fast, fresh breakfast that feels light after a big holiday feast.

Servings: 4 · Total time: 15 minutes

Ingredients

• 4 thick slices sourdough bread
• 2 ripe avocados
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1 1/2 cups sliced cooked turkey
• 1 tablespoon olive oil
• 4 large eggs
• Red pepper flakes and microgreens, for garnish

Instructions

1. Toast the sourdough until deeply golden.
2. Mash the avocados with the lemon juice, salt and pepper.
3. Warm the turkey in a skillet until it reaches 165°F (74°C), then set aside.
4. Heat the oil in the same skillet and fry the eggs until the whites and yolks are fully set.
5. Spread the avocado over the toast, layer on the turkey, top with an egg and finish with pepper flakes and microgreens.