You’re attempting to view exclusive content only for members in the Craving Crew
Learn MoreAlready have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
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!
