I loooove breakfast burritos. Eggs, cheese, meat, and potatoes all stuffed in a tortilla? Heaven. So when I was thinking about Thanksgiving leftovers...I thought why not breakfast burrito them? (It’s a verb now.) Sandwiches are great, but stuffing, cranberry sauce, leftover veggies, and roast chicken with eggs and cheese tucked into a toasty griddled tortilla is better. Just make sure to give your leftover veg some time to crisp up in a pan or oven so you don’t have sad soggy Brussels sprouts ruining your burrito!
1 extra-large (burrito-size) flour tortilla
3 tablespoons cranberry sauce
¼ cup leftover starch (such as stuffing, mashed potatoes, sweet potatoes, or roasted squash)
¼ cup leftover veggies (such as roasted Brussels sprouts, collard greens, green bean casserole, or roasted mushrooms)
½ cup leftover roast turkey or chicken, shredded
2 eggs
1 tablespoon unsalted butter
¼ cup shredded cheddar cheese
+ Kosher salt and freshly ground pepper
+ Hot sauce, such as Cholula, for serving (optional)
Cheese should be an essential part of your Thanksgiving dinner.
Because chicken > turkey for Thanksgiving!
Leftover Thanksgiving sandwiches are good...until you try Japanese-inspired crispy rice balls stuffed with turkey and gravy.
Easy to pack for a picnic or to replace your takeout salad habit!
