Fall

Thanksgiving Leftovers Breakfast "Burritos"

November 24, 2014
Author Notes

If you have a large amount of leftovers that you need to put a dent in, why not start with breakfast?! —fiveandspice

  • Serves 1
Ingredients
  • olive oil or butter
  • 1 large garlic clove, peeled and chopped to almost a paste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1/4 cup leftover roast turkey, diced
  • 1/4 cup leftover stuffing
  • 3 tablespoons leftover cooked vegetables such as Brussels sprouts, green beans, or roasted root vegetables
  • 1 large egg
  • 1 large spoonful of mashed potatoes or mashed sweet potatoes
  • 1 large flour tortilla (10- or 12-inch, or as big as you can get)
  • sour cream and chopped cilantro or parlsey for serving, if desired
  • Salsa or leftover cranberry sauce, for serving (optional)
In This Recipe
Directions
  1. In a large sauté pan, heat the butter or oil over medium-high heat until foaming (if butter) or shimmering (if oil). Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute.
  2. Stir in the chopped turkey, the stuffing, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.
  3. Warm the mashed (regular or sweet) potatoes and the tortilla (I just warmed them together in the microwave because it seemed the easiest). Spread a pillow of the potato in the center of the tortilla. Heap a few large scoops of the turkey-stuffing-veggie mixture in the center of the tortilla (I like to stuff my burritos within a half-inch of their life. They don't usually fold very neatly I'm ok with that.). Add some sour cream and cilantro or parsley, if desired.
  4. Roll up the "burrito" (here's a tutorial that includes rolling instructions: https://food52.com/blog/7267-how-to-make-any-burrito-in-5-steps ) and eat -- you can also serve it with salsa or with leftover cranberry sauce on the side!

See Reviews

See what other Food52ers are saying.

Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.