Turkey. Gravy. Stuffing. Corn. All in their nice individual Tupperware containers taking up the entire fridge for the week after Turkey Day. But you stuffed yourself silly on Thursday and want something different. So there it sits. Maybe it makes its way into the freezer, only to get heated up in January or tossed due to freezer burn.
Last year, we had about 30 friends over for our first-ever “Friendsgiving” celebration. We had SO MANY FREAKING LEFTOVERS that we couldn’t even fit them all in our house (including our chest freezer). Luckily there was a snowstorm and it was cold enough to leave the food outside. The next morning, we decided to experiment with a new way to use up the leftover goodies.
Enter, the Post-Thanksgiving Leftover Egg Bake.
Remember that episode of Friends – the one where Rachel makes a trifle, and the pages get stuck together and she mixes together beef, jam, and some other horrendous combinations of food? Well, this is sorta like that, only it actually tastes good.
So pull out your leftovers and let’s get started.
Here’s an example:
Salt & pepper
Shredded cheddar cheese
preheat oven to 375 degrees F.
Grease a 9×13 baking dish.
Pull apart croissants and cover the bottom of the dish.
Top croissants with shredded turkey, gravy, corn, stuffing, mashed potatoes, eggs, or whatever else you have on-hand.
Beat eggs, mix in about ¼ cup of milk, salt, and pepper to taste.
Pour egg mixture over leftovers.
Top with 1-2 cups of shredded cheddar and bake 30-45 minutes or until eggs are set.
Eat. Rejoice. Give thanks.
Do you have a similar day-after-turkey-day tradition? Did my creation miss any key Thanksgiving leftover ingredients?