“Put those delicious Thanksgiving leftovers to use and make this Thanksgiving Turkey Frittata for brunch. With a stuffing crust, it’s packed with juicy turkey, tender sweet potatoes and chunks of brie cheese.
“I love the idea of serving this the day after Thanksgiving for a mid-morning brunch, especially if you have house guests. It’s a hearty yet healthy way to start your day since turkey is packed with b vitamins, zinc, potassium and iron.” – Meghan Hensley, Meg’s Everyday Indulgence
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1 tbsp olive oil
2 c leftover stuffing
1 c leftover roasted sweet potatoes
1 c leftover turkey, cut into bite-size pieces
1/2 c diced brie or sharp cheddar cheese
12 large eggs
3/4 tsp kosher salt
3/4 tsp rubbed sage
Preheat the oven to 425°F. Drizzle a 10-inch cast iron skillet with olive oil and brush to coat the bottom and sides. Press the stuffing into the bottom of the cast iron skillet. Top with sweet potatoes, turkey and cheese.
In a large bowl, whisk together eggs, salt and rubbed sage. Pour the egg mixture into the skillet. Bake for 27 to 30 minutes, until the eggs are set and it is no longer jiggly in the middle. If it starts to brown too much, cover with foil.