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Pumpkin Waffle Thanksgiving Leftover Breakfast Sandwiches Recipe

You'll love these pumpkin waffle Thanksgiving leftover breakfast sandwiches. They’re loaded with leftover mashed potatoes, turkey, and cranberry sauce and then topped with a perfectly runny fried egg. Recipe courtesy Gina of Running to the Kitchen.

Servings: 4

Active time: 5 minutes

Total time:

Pumpkin Waffle Ingredients

Ingredients

  • 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 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c milk
  • 1/2 c pumpkin puree
  • 2 Tbsp melted butter

Preparation

  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.

Sandwich Ingredients

  • 2 c leftover mashed potatoes
  • 8 oz leftover turkey
  • 4 Tbsp leftover cranberry sauce
  • 1 Tbsp butter
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  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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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 610
Calories from Fat 280
Total Fat 31g (48% DV)
Saturated Fat 15g (75% DV)
Trans Fat 1.5g
Cholesterol 330mg (110% DV)
Sodium 940mg (39% DV)
Total
Carbohydrate
53g (18% DV)
Dietary Fiber 3g (12% DV)
Sugars 16g
Protein 29g
Vitamin A 120%
Vitamin C 20%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.