Thanksgiving Breakfast!

Good morning and a happy Monday to you all!

I hope everyone had a lovely Thanksgiving!¬† I was able to spend some quality time with friends and family and eat a whole lot of amazing food, so I can’t complain. ūüôā¬† Speaking of, we had SO many leftovers after Thanksgiving, which got me thinking: “What type of leftover recipes could I try out?”¬†¬†Since we are still in the realm of leftovers, this week’s recipe focuses on how to creatively utilize leftovers you may have in your fridge to create a¬†Thanksgiving Breakfast!


Below are the ingredients you can use to create this yummy breakfast bonanza!  (Feel free to add and swap out ingredients for food items you may have in your fridge.)


1/4 Cup ham – diced

1/4 Cup turkey – diced

1/4 Cup mushrooms – diced

1/4 Cup onions – diced

1/4 Cup cranberry sauce

2 Eggs

If I had had stuffing, that would be on the list, but alas, I was too slow and that was devoured before I could do my blog post.  (Have to be quick in our household!)

Alright, moving on to the smorgasbord of breakfast ingredients.  First start off by heating a sauté pan with a tablespoon of butter on medium-high heat.


Next, add your proteins –¬†ham and turkey –¬† and cook for 1 min.¬† Since protein takes a bit longer to cook, it’s best to add them first.

Then, add the onions and mushrooms and sauté until onions are translucent and the mushrooms are soft.


Next, add your eggs and then use a spatula to break the yokes and mix the ingredients together to create a scramble.

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Once the eggs are finished cooking, plate and top with cranberry sauce!¬† It’s literarily that easy!¬† (This is why I LOVE breakfast so much!)


Please feel free to share your pictures of your Thanksgiving Breakfast on Instagram and tag me @starknakedcooking!¬† I’d love to see the various creations you come up with!

As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until this weekend, when our food adventure continues!

Buen provecho!



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