Thanksgiving Breakfast Sandwich
“Got turkey? Grab the other leftovers, too and get crackin’”
Makes 1 serving
Ingredients
| 1 | egg |
| 1 tablespoon | low fat or fat free milk |
| Salt and pepper | |
| 3 tablespoons | leftover cranberry sauce |
| 1½ teaspoons | BBQ Sauce |
| 1½ teaspoons | olive oil |
| ¼ cup | leftover cooked potatoes, cubed |
| ¼ cup | leftover roasted turkey, chopped |
| ¼ cup | leftover cooked potatoes, cubed |
| 1 | green onion, chopped |
| 1 slice | leftover bread |
| Optional | leftover gravy |
| Optional | leftover stuffing |
Preparation
Preheat broiler. Beat egg, milk, salt, and pepper together in a small bowl; set aside. Mix cranberry sauce and BBQ sauce together in a second bowl; set aside. Heat oil an 8-inch ovenproof nonstick skillet over medium heat. Add turkey, potatoes, and bell pepper, and sauté until bell pepper is soft, about 3 minutes, stirring frequently. Pour egg mixture over the turkey mixture and cook gently until egg is set around the edges, carefully running a spatula around the sides periodically to loosen. When the edges are set, place under broiler until top is puffed and cooked. Toast bread. Place toast on a serving plate, spread toast with cranberry mixture, then slide the omelet onto the toast. Serve immediately. Optional: Top with other Thanksgiving favorites including: gravy and stuffing.