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: 15 minutes

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

Preheat waffle iron.
Combine all ingredients for the waffles in a large bowl and whisk together.
Pour batter into greased waffle iron and cook according to manufacturer’s directions.
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)

Layer 1 tablespoon cranberry sauce, 1/2 cup mashed potatoes and 2 ounces turkey on top of 4 waffle sections.
Heat a skillet over medium heat. Once hot, add the butter and let melt.
Crack the eggs into the skillet and fry.
Top each sandwich section with a fried egg and place another waffle section on top to make a sandwich.

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creative recipe using #thanksgivingleftovers @runtothekitchen

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Pumpkin Waffle Thanksgiving Leftover Breakfast Sandwiches

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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.

This recipe is also tagged as:

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.