Sausage & Egg Skillet with Thanksgiving Leftovers

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Enjoy your Thanksgiving leftovers without the pumpkin OR turkey with this fabulous, easy breakfast skillet.Enjoy your Thanksgiving leftovers without the pumpkin OR turkey with this fabulous, easy breakfast skillet.

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

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Sausage & Egg Skillet with Thanksgiving Leftovers

Enjoy your Thanksgiving leftovers without the pumpkin OR turkey with this fabulous, easy breakfast skillet.
Yield 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 336kcal | Carbohydrates: 9g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 368mg | Sodium: 509mg | Potassium: 459mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5400IU | Vitamin C: 19.9mg | Calcium: 74mg | Iron: 2.7mg

Enjoy your Thanksgiving leftovers without the pumpkin OR turkey with this fabulous, easy breakfast skillet.

Enjoy your Thanksgiving leftovers without the pumpkin OR turkey with this fabulous, easy breakfast skillet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Oh gosh that looks really amazing. I love all the colorful veggies! I don’t have any leftovers, but I will likely make this anyway!

    1. I totally do that too. Every year when the Brussels Sprouts are in season and on sale I buy 20 or so pounds of them and wash/freeze them quartered. It makes for awesome roasted veggies all year round and they work great in this.

  2. This looks like a delicious way to use up your leftovers from the Holidays. I will have to try this on the weekend. I am sure it will be a big hit.

  3. For those worrying there recipe.! These gonna be helpful for taking time and easy to prepared for thanksgiving: Such a good one recipe that may enjoy of Everyone! Looks good!

  4. Your recipe really does sound delicious! Breakfast is my favorite meal and this would be totally yummy. Happy Thanksgiving to you too. 🙂

  5. You would capture my husband’s heart with this idea for post Thanksgiving leftovers. Anything with eggs and sausage and he is SOLD. 🙂

  6. I am adding this to my list of what to make with left overs. I have a huge turkey so there will be a lot I want to do with left overs! This looks great!

  7. Now this is a dish my man would love to wake up to! It has like all of his favorite ingredients in one dish!