I won’t even pretend you are reading this and you’re looking for Thanksgiving dinner ideas. If you are anything like me you’ve probably had your fill of Thanksgiving recipes. I had 3 more that I made and couldn’t bring myself to share because I felt like I was done with pumpkin for the season. Instead what I have is one of my favorite breakfasts for you and it happens to be perfect for the morning after Thanksgiving!
There is only a few things to remember when you’re making this the morning after Thanksgiving:
- Don’t stress the ingredients. Don’t have sweet potatoes? Use roasted carrots or regular potatoes. Use roasted onion wedges or even bell peppers?
- Cook the sausage until browned then put onto a plate, no paper towels. If you drain on paper towels you lose any crisp exterior you achieved in the pan. Same goes with bacon!
- I know the idea of cooking with sausage fat seems unhealthy, but really it is no different than butter and it tastes…well…awesome. So save yourself the extra ingredient and use a bit of the sausage fat to crisp up your leftover veggies and cook your eggs.
- You don’t need to make the eggs sunny side up. Cook them any way you like, I tend to be a short order cook in our house and make them over easy for myself, scrambled for the little ones and poached for my husband.
- I sometimes use chicken sausage (I linked to share info here, please don’t feel it necessary to buy 60$ worth of sausage online!) for this dish and it is naturally significantly lower in fat than pork sausage. If you do this, add a tablespoon or two of the fat of your choice to the pan. Crisp up the sausage in it then remove it and continue the recipe as written.
- If you have one, please use a cast iron skillet here! Get that sucker nice and hot before you crisp up your veggies.
Also just wanted to wish you all a HAPPY THANKSGIVING!! I will see you all bright and early Monday morning! I hope you all enjoy whatever time off you have and that you all eat way too much for Thanksgiving dinner.
psst just so you know, one of the things I am thankful for this year is all of you. 😀 <3
- 1 cup roasted sweet potatoes , in 1" cubes
- 1 cup roasted Brussels Sprouts
- 8 eggs
- 8 ounces pork breakfast sausage
- Cook the sausage links in your cast iron skillet.
- Drain all but one tablespoon of your fat.
- Heat the fat on high until it is sizzling and add the leftover roasted vegetables.
- Add some kosher salt and cracked black pepper to taste.
- Remove vegetables and keep covered.
- Cook your eggs in the skillet over easy (there should be enough fat on the skillet to keep it nonstick)
- Serves four with two egg, two sausage links and ½ cup of vegetables for each plate.