Leftover turkey, crispy bacon, scrambled eggs, roasted mushrooms and onions served in bacon cheddar biscuits. These leftover turkey bacon egg breakfast biscuit sandwiches are so delicious and the perfect way to use up your Thanksgiving leftovers.
Ingredients
2 biscuits, halved
slices of turkey
4-6 slices of bacon
2-3 cups sliced mushrooms
½ small onion, sliced
Scrambled eggs
4 large eggs, beaten
2 tablespoons heavy cream
salt and pepper
2 tablespoons olive oil
Directions:
Preheat the oven to 400F. Line a baking sheet with parchment paper. Place slices of bacon on the baking sheet in a single layer and bake for about 30 minutes.
Lightly grease a second baking sheet with olive oil. Place slices of mushroom and onions on the baking sheet. Sprinkle with salt and pepper. And roast them for about 30 minutes. The mushrooms and onions will come out charred and crispy.
While the bacon, mushrooms, and onions are in the oven. Cook the eggs. Whisk together the eggs and heavy cream. Heat olive oil in a nonstick skillet over low heat. Pour the eggs into the skillet and slow cook them for several minutes. Season with salt and pepper. Slowly stir them with a spatula until the eggs are soft and fluffy.
Assemble the sandwich together. Place slices of turkey, scrambled eggs, bacon, mushroom, and onions on bacon cheddar biscuits.
Serve these leftover turkey bacon egg breakfast biscuit sandwiches warm.
Notes
**recipe can easily be doubled or tripled
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/11/21/leftover-turkey-bacon-egg-breakfast-biscuit-sandwiches/