Make a delicious, plant-based breakfast sandwich with holiday leftovers like stuffing, cranberry sauce and sweet potatoes.
Thanksgiving leftovers breakfast sandwichsandwich
About this recipe
You may have had a Thanksgiving leftover turkey sandwich before, but have you ever tried making a breakfast sandwich with those holiday leftovers? To make this delicious recipe, you’ll fry leftover holiday stuffing in a skillet until it’s crispy and golden, and then scramble it with JUST Egg to make your sandwich filling. This sandwich is particularly good when made with a stuffing that has plant-based sausage in it, but any stuffing will do – even a cornbread stuffing. You’ll also add some toasted walnuts and fresh spinach for additional crunch and flavor.
So don’t wait until lunchtime to pull those holiday leftovers out of the fridge. Make this plant-based breakfast sandwich with JUST Egg and leftover stuffing, and upgrade your leftover masterpiece with mashed sweet potatoes, scalloped potatoes, gravy or green beans. This plant-based and cholesterol-free recipe is a healthier way to keep the holiday feast going. If you’re looking for more tasty plant-based sandwich ideas or vegan holiday recipes, browse more recipes here.
- 4 slices of deli-style sourdough
- 2 tablespoons raw walnuts, roughly chopped
- 1 cup leftover stuffing
- 1 cup pourable JUST Egg
- ¼ cup leftover cranberry sauce
- 2 tablespoons plant-based butter
- 1 cup spinach
- ½ cup of other leftovers (sweet potatoes, scalloped potatoes, gravy, green beans, etc.)
01 / 04
Fry the walnuts and stuffingstuffing
Heat a medium nonstick pan over medium-high heat. Add the walnuts and the stuffing. Use a spatula to break up any chunks of stuffing. Fry it until it’s heated through and starting to brown. Add oil or butter if needed to keep it from sticking to the pan – some stuffings are more buttery than others.
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Add the JUST Egg to the stuffingstuffing
Once the walnuts are fragrant and all the stuffing is hot and crispy, turn the heat down very low and add in the pourable JUST Egg. Quickly stir to coat the stuffing evenly with the egg, then pack everything into a round, omelet shape to set. Use the spatula to push in and smooth the edges. Cook for 1 to 2 minutes on each side, until turning lightly golden, then flip and cook the second side for another 1 to 2 minutes. Once the egg is completely cooked through and everything is set, transfer it to a cutting board and cut the circle into 2 halves, or whatever shapes will fit best on your bread.
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Reheat any other leftoversleftovers
If you’re incorporating any other holiday leftovers into the sandwich, like sweet potatoes, green beans or gravy, reheat those now too.
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Assemble the sandwichsandwich
Lightly toast the bread slices and spread each side with butter and cranberry sauce. Layer on the fried stuffing, along with any other leftovers and fresh spinach, if using. Close the sandwiches and enjoy immediately.
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