Thanksgiving Leftover Turkey Bacon Club Breakfast Sandwich Recipe

I don’t know about you, but for about a week after our annual Thanksgiving feast, I find myself stuck with a varying assortment of leftovers and too much turkey.  I also find that if I don’t use frozen turkey leftovers within a few weeks, they fall out of sight and out of mind.  This morning, I pulled out some leftover dinner rolls, some onion, spinach and tomato—and chopped up some turkey breast for these turkey bacon club breakfast sandwiches.  

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Ingredients for Thanksgiving Leftover Turkey Bacon Club Breakfast Sandwiches

6 Leftover Dinner Rolls, sliced in half and warmed (I used King's Hawaiian Rolls )

1 tsp. Coconut Oil or Olive Oil

¼ c. Chopped Onion

1 Handful Fresh Spinach, stems removed and torn

1 c. Chopped Turkey Breast

6 Eggs, or an equivalent amount of Egg Whites

2 Tbsp. Crumbled Turkey Bacon, Regular Bacon or Bacon Bits

Salt

Pepper

Shredded Marbled Cheddar Cheese (I used grated leftovers from the holiday cheese tray!)
6 Tomato Slices

Mayonnaise or Sandwich Spread

Instructions for Thanksgiving Leftover Turkey Bacon Club Breakfast Sandwiches  

Saute Vegetables.  In a large, non-stick skillet, heat oil until hot. Add the onions and saute until translucent.  Toss in the spinach and chopped turkey.  Saute until the spinach is just wilted.

Scramble in the eggs. Pour the beaten eggs and the bacon crumbles or bits into the hot turkey and vegetables and scramble until the eggs are set through.  Season with salt and pepper.  

Build the sandwiches. Divide the eggs carefully into small shapes similar in size and shape to the dinner rolls. Place a square or round of the egg mixture onto each roll, sprinkle with shredded cheese and tomato slices and mayonnaise, if desired.

 Serve. We served these sandwiches with juice and fresh fruit.