Next week, my sister is hosting Thanksgiving, as she has done for the past few years, and I am bringing an appetizer or two and our ever present, always delicious Cranberry Conserve. Since she and countless others are bound to have leftover turkey, the folks I work with at Pillsbury asked me to come up with a recipe to use up turkey leftovers.
We’ve got you covered.
Because, you know, there’s only so much turkey one can eat in its traditional pile-it-all-on-the-plate-and-devour form. We need more options before boredom sets in.
And so I started to think a little outside the box and my mind turned to breakfast. The day before I created this recipe, a child at Madeline’s school passed out early in the morning. Although he is absolutely fine, the reason was chalked up to not eating breakfast, which was added to the excitement of their Halloween parade that day and wearing a costume and being overheated.
So you know I turned this, and the importance of eating breakfast, into another teaching moment. Because the mornings? They’re crazy. It’s a giant rush to get all three of us out the door on time to our respective destinations, while letting the dog out, packing lunch boxes, finding homework, getting dressed and all the other little things that crop up along the way.
Which means that if I can make something for breakfast ahead of time and push it into their little hands as we walk out the front door, I feel like it’s a good morning.
When I was playing with this recipe, the kids came in to see what I was up to. Madeline helped with mixing, and Nick measured. And it was all they could do to wait until the eggs came out of the oven.
And Nick proceeded to eat two and a half of these egg sandwiches. Before dinner.
And then followed it up with dinner.
Which means two things. These breakfast sandwiches are totally kid-approved. And we’re knee-deep in another growth spurt. Another six months and I swear he’s going to be taller than me.
The sandwiches? Couldn’t be simpler to make. And I bet you even have most of the ingredients on hand, save for the turkey, which you will likely have next week. Mix a few things together right in an 8×8 dish (to save on dirtying an extra bowl), and pop it into the oven to bake. Put the biscuits into the oven at the same time. Which means that this recipe is low maintenance and babysitter-free. Pretty much my favorite type of recipe.
Once the egg mixture is done, cut it into pieces and put it in between the biscuit.
If it was me, I would slather some honey mustard on the biscuit, but Nick is a purist and went without. And if you don’t have leftover turkey or want to make these right now? Feel free to substitute what you have on hand… some pieces of ham? Breakfast sausage? All good.
I assembled the rest of the sandwiches and individually wrapped them all in foil. I kept a few in the refrigerator for the rest of the week, and froze the rest, making for easy future breakfasts.
And with that, the mornings just got a little bit easier.
For more leftover ideas, be sure to visit Old El Paso’s site right here.
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Cheesy Egg & Turkey Breakfast Sandwiches
Recipe courtesy of Cate O’Malley
1 package Pillsbury biscuit dough
1/2 cup Mexican blend shredded cheese
1 cup leftover turkey, chopped into bite size pieces
1/4 cup Old El Paso salsa
1 teaspoon green chilies
Preheat oven to 400. In a greased 8×8 baking dish, whisk the eggs. Add in the cheese, turkey, salsa, and chilies. Stir until combined. In a separate greased baking pan, arrange the biscuits, following the package directions. Put both dishes into the oven for approximately 15-20 minutes, or until the eggs are set and the biscuits are golden. Remove from the oven. Cut the eggs into small squares and put inside the biscuits. Devour.
*I was compensated to develop this recipe, through my continuing work with Pillsbury and Old El Paso.