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Thanksgiving Leftover Pumpkin Waffle Breakfast Sandwiches
The best part of Thanksgiving is definitely the leftovers. Use up some turkey, mashed potatoes and cranberry sauce in these leftover waffle breakfast sandwiches.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
thanksgiving leftover breakfast sandwich, thanksgiving leftover pumpkin waffle breakfast sandwich, Thanksgiving leftover waffle breakfast sandwich
Servings:
4
servings
Author:
Gina Matsoukas
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:
Preheat waffle iron.
Combine all ingredients for the waffles in a large bowl and whisk together.
Pour batter into greased waffle iron and cook according to manufacturer’s directions.
Remove from the waffle iron and cut into 4 sections. Repeat for 2nd waffle.
For the Breakfast Sandwich:
Layer 1 tablespoon cranberry sauce, 1/2 cup mashed potatoes and 2 ounces turkey on top of 4 waffle sections.
Heat a skillet over medium heat. Once hot, add the butter and let melt.
Crack the eggs into the skillet and fry.
Top each sandwich section with a fried egg and place another waffle section on top to make a sandwich.
Nutrition
Serving:
1
SERVING
|
Calories:
554
kcal
|
Carbohydrates:
53
g
|
Protein:
30
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
321
mg
|
Sodium:
791
mg
|
Fiber:
4
g
|
Sugar:
15
g