Photos by Anjali Pinto
Total Time
15 Mins
1 serving

Leftovers are pretty much the point of Thanksgiving (other than the giving thanks part, of course), but leftover turkey is too often pressed between sliced bread to anchor a boring afternoon sandwich. Jeff Mahin, chef and partner of Chicago’s Stella Barra and Summer House and Santa Monica’s M Street Kitchen and Do-Rite Donuts, has completely revolutionized the day-after-Thanksgiving turkey sandwich by adding morning appeal. Most of the food is already prepared (yay for Thanksgiving leftovers), so these leftovers-packed breakfast sandwiches come together in under 15 minutes. Just fry up a few eggs and bacon and stack ‘em on a fresh English muffin along with turkey and cheese for a quick and easy Thanksgiving breakfast sandwich.

Griddled Turkey Breast Breakfast Sandwich

How to Make It

Step 1

Crack the eggs into a bowl and whisk together until very well combined. Over medium heat, add the butter to a non-stick pan. 

Step 2

Once butter has melted, add eggs and softly scramble while they cook. Just before eggs are completely finished cooking, season with salt and place the cheese on top.

Step 3

Remove the pan from the stove as the eggs will continue cooking and the cheese will melt on its own.

Step 4

Place another non-stick pan on the stove and over high heat and add the thinly sliced turkey.

Step 5

Sear each side for about a minute until they are hot and charred.

Step 6

Remove from the pan and add bacon to cook until crispy.

Step 7

While the bacon is cooking, toast your English muffin and add mayo and mustard on each side.

Step 8

Add salted tomato, turkey, cheesy eggs, avocado slices, and finally the perfectly cooked bacon.

Step 9

Place the other half of the English muffin on top and dig in for a messy and awesome breakfast sandwich.

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