The best part of Thanksgiving is definitely the leftovers. Use up some turkey, mashed potatoes and cranberry sauce in these leftover waffle breakfast sandwiches.

Earlier yesterday I was getting all sentimental about missing Thanksgiving this year. Not that I really want to put in the actual work that goes into it like planning for days, shopping, prepping, waking up at dawn to put a turkey in the oven because you only have one oven and need it for everything else that has to get made and then of course the dreaded clean up of it all.

Thanksgiving turkey recipe ideas:
tart cherry cranberry glazed turkey
tart cherry chestnut turkey roulade (<– great for a smaller group!)

But, I’ll miss the 30 glorious minutes or so when all that stops and everyone is shoving it all into their mouths like they’ll never see another morsel of food again in their lives.

That and the leftovers.

Man, will I miss the leftovers. Particularly when you can smash them in between pumpkin waffles, top them with a runny egg and call it breakfast.

More ideas for Thanksgiving leftovers:
Turkey cranberry enchilada melt
Turkey avgolemono soup

Because when mashed potatoes can be breakfast food, all is right in the world.

Making these Thanksgiving leftover waffle breakfast sandwiches

These waffle breakfast sandwiches use the Thanksgiving leftover basics:

• turkey
• mashed potatoes
• cranberry sauce (check out this 5-ingredient slow cooker cranberry sauce for a great recipe!)

But in reality, you can use whatever you have on hand. Have stuffing? Feel free to throw that in there instead of mashed potatoes. Have a squash mash or puree? That could easily replace the mashed potatoes too. 

You know what else would make this an epic breakfast sandwich? 

Some cheese. Melt that on the pumpkin waffles before loading up the middle!

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Thanksgiving Leftover Pumpkin Waffle Breakfast Sandwiches

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

The best part of Thanksgiving is definitely the leftovers. Use up some turkey, mashed potatoes and cranberry sauce in these leftover waffle breakfast sandwiches.

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Ingredients

For the Waffles:

• 3/4 c all-purpose flour
• 1/2 tsp baking powder
• 2 Tbsp brown sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 egg
• 1/2 c milk
• 1/2 c pumpkin puree
• 2 Tbsp melted butter

For the Breakfast Sandwich:

• 2 c leftover mashed potatoes
• 8 oz leftover turkey
• 4 Tbsp leftover cranberry sauce
• 1 Tbsp butter
• 4 eggs

Instructions

For the Waffles:

1. Preheat waffle iron.
2. Combine all ingredients for the waffles in a large bowl and whisk together.
3. Pour batter into greased waffle iron and cook according to manufacturer’s directions.
4. Remove from the waffle iron and cut into 4 sections. Repeat for 2nd waffle.

For the Breakfast Sandwich:

1. Layer 1 tablespoon cranberry sauce, 1/2 cup mashed potatoes and 2 ounces turkey on top of 4 waffle sections.
2. Heat a skillet over medium heat. Once hot, add the butter and let melt.
3. Crack the eggs into the skillet and fry.
4. Top each sandwich section with a fried egg and place another waffle section on top to make a sandwich.

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