One of the best parts about Thanksgiving is that the feast just keeps on giving! Days after family and friends have gathered around the table, there are Thanksgiving leftovers STILL sitting in your fridge. Talk about something to be grateful for! While we all love a good gluttonous Thanksgiving meal, eating leftover green bean casserole and stuffing for days straight can get a little boring.

As a personal chef, I like to transform ordinary dishes into something special. That’s why in this blog post, I wanted to share a way that you can transform your Thanksgiving leftovers into something completely new and delicious!

When I thought of a dish I could create, my mind immediately went to potatoes because they are my favorite. That’s when I came up with this Thanksgiving Leftover Breakfast Sandwich made with sweet potatoes. Everything about it is delicious and the flavors and textures complement each other so well. Between the cranberry sauce and melted brie and the crispy bacon and avocado, your mouth will be watering for Thanksgiving food all over again!

What’s great about this recipe is that it includes more than just one leftover. It uses turkey, cranberry sauce, sage and brie – all ingredients that I bet you have laying around your kitchen after the holiday.

For this particular recipe I used sweet potatoes because they are low carb, but you are welcome to use regular potatoes as well. I also included ways to make this recipe gluten and dairy free for those of you with food allergies or intolerances.

Thanksgiving Leftover Breakfast Sandwich




For the Sweet Potato Waffles:

  • 1 1/2 cups leftover sweet potato or regular mashed potatoes
  • 1 cup buttermilk (substitute 1 cup non-dairy milk with ½ teaspoon apple cider vinegar for dairy free)
  • 2 eggs
  • ¼ cup butter, melted (or substitute with dairy-free butter)
  • 4-5 sage leaves, minced
  • 1 cup all-purpose flour (substitute any gluten-free flour (i.e. rice flour) for gluten-free or almond flour for paleo)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder

For the Sandwiches:

  • Leftover Turkey (enough for 4 triangles)
  • 1 tablespoon butter (or substitute with dairy free butter)
  • 1 avocado, lightly mashed
  • 4 oz. brie, sliced (omit the brie or use dairy free cheese)
  • Salt and Pepper, to taste
  • 8 slices thick cut bacon
  • 4 eggs, cooked to your liking



  1. First, make the waffles. In a medium bowl whisk together the sweet mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined.

Preheat waffle iron. When ready, scoop the batter into the hot, greased waffle maker and cook to your preference. I like to use a spoon          to help spread the batter out evenly. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on your            waffle maker. Tear two of those waffles into fourths.

  1. Second, prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once the skillet is hot, add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper.
  1. Third, assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet.

Spread the mashed avocado on four of the waffle triangles and top with sliced brie, then the turkey, add a dollop of cranberry sauce                and two slices of cooked bacon.

Now grab the tops to the sandwiches and add a slice or two of brie. Place the pan in the oven for 5 minutes, letting the brie melt just             slightly. During this time, fry your eggs.

Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches, push down and enjoy!!



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