Thanksgiving leftovers are a funny beast.
We spend weeks crafting a menu, days of prep, countless hours of cooking and then freak out about what to do with it all the next day. I do that same thing, even though leftovers on their own are fantastic. Maybe it’s because, even after hours and days and weeks of prep, we still feel “lazy” just reheating the tupperware containers and setting it out on the table.
Even though I will chow down on cold beer brined turkey and left over dinner rolls in those post dawn hours, it’s still not hyper socially expectable to serve mashed potatoes and leftover turkey for breakfast. But throw some chopped up rolls and a few handfuls of turkey into a skillet with some eggs and you’ve got brunch.
And you should serve it with a mimosa, you’ve earned it
- 3 tbs butter
- 2 cups bread cut into cubes (leftover dinner rolls work well)
- 1 cup turkey, cut into cubes
- ½ red bell pepper, chopped (about 1 cup)
- 6 eggs
- ¼ cup sour cream
- ½ tsp salt
- ½ tsp pepper
- ¼ cup green onion, chopped
- Preheat oven 400.
- Melt the butter in a 9-inch cast iron skillet over medium high heat.
- Add the bell peppers, cook until softened.
- Add the bread cubes, cooking until browned.
- Add the turkey, toss to coat.
- In a large bowl whisk together the eggs, sour cream, salt and pepper.
- Pour into the skillet, sprinkle with green onions.
- Cook undisturbed until the sides have set, about 5 minutes.
- Bake at 400 until until center has set, about 12 minutes.