30+ Quick and Easy Easter Dinner Leftover Recipesto Save Time

Easter dinner is a time for family, food, and fun, but the best part often comes the day after — the leftovers! Whether it’s a juicy ham, succulent turkey, or a vibrant vegetable medley, those Easter dishes are just as delicious the next day.

If you find yourself staring at a fridge full of leftovers and wondering how to turn them into something new and exciting, you’re in the right place.

In this article, we’ve curated 30+ Easter dinner leftover recipes that will help you breathe new life into your holiday leftovers.

From savory breakfast ideas to hearty lunches and quick dinners, these recipes will ensure that nothing goes to waste.

So, roll up your sleeves, and let’s transform your leftovers into delicious meals that your family will love just as much as the original feast!

30+ Quick and Easy Easter Dinner Leftover Recipesto Save Time

Easter leftovers don’t have to be dull or repetitive. With a little creativity, your leftover ham, turkey, vegetables, and more can be turned into exciting new dishes that everyone will enjoy.

These 30+ Easter dinner leftover recipes are designed to give you a variety of options, whether you’re in the mood for something savory, cheesy, or comforting.

From sandwiches and casseroles to frittatas and salads, these recipes will make sure your Easter leftovers get the attention they deserve.

The next time you find yourself with a fridge full of leftovers, just remember: a delicious new meal is just a recipe away!

Leftover Easter Ham and Potato Soup

This comforting soup is a perfect way to use up leftover Easter ham and mashed potatoes. The creamy base, hearty chunks of ham, and potatoes combine into a deliciously filling dish that’s easy to make and perfect for a cozy dinner. It can be made in a large pot or slow cooker, and the flavors intensify as it simmers, making it even better the next day.

Ingredients:

• 2 cups leftover Easter ham, cubed
• 2 cups mashed potatoes (preferably leftover)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk or cream
• 1/2 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the cubed ham and cook for another 2-3 minutes, allowing the ham to brown slightly.
3. Stir in the leftover mashed potatoes and chicken broth, then bring to a simmer. Stir until the mashed potatoes begin to dissolve into the broth, thickening the soup.
4. Pour in the milk or cream, continuing to stir until the soup reaches your desired consistency. If it’s too thick, add more broth or milk.
5. Season with salt and pepper to taste, and stir in the cheddar cheese if using.
6. Simmer the soup for an additional 10 minutes to let the flavors meld together.
7. Garnish with fresh parsley before serving.

This Easter ham and potato soup is not only a great way to use up leftovers, but it’s also an incredibly satisfying meal on a chilly evening. The creamy texture, combined with the smoky ham, makes it a family favorite. Plus, it can be made ahead and stored for a quick meal the next day. Feel free to customize with extra veggies or spices to match your taste.

Leftover Easter Lamb Shepherd’s Pie

Transform leftover Easter lamb into a comforting and hearty shepherd’s pie. With its savory filling of lamb, vegetables, and rich gravy, all topped with creamy mashed potatoes, this dish is a great way to repurpose your Easter dinner leftovers. It’s a satisfying one-pan meal that everyone will love, packed with flavors that only get better after baking.

Ingredients:

• 2 cups leftover Easter lamb, shredded or chopped
• 1 cup leftover cooked vegetables (carrots, peas, etc.)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 cup beef or vegetable broth
• 1/2 cup leftover gravy (if available) or additional broth
• 2 cups mashed potatoes (leftover)
• Salt and pepper, to taste
• Fresh rosemary or thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
3. Add the leftover lamb and vegetables to the pan. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Slowly add the broth and leftover gravy (if using), stirring constantly to avoid lumps. Cook for 5-7 minutes until the mixture thickens. Season with salt and pepper.
5. Transfer the lamb mixture into a greased baking dish.
6. Spoon the mashed potatoes on top, spreading them out evenly with a spatula. For a golden crust, use a fork to create ridges in the mashed potatoes.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and slightly crispy.
8. Garnish with fresh rosemary or thyme before serving.

Leftover Easter lamb shepherd’s pie is the ultimate comfort food, transforming your leftovers into a rich, savory dish that’s sure to impress. The crispy, golden mashed potato topping complements the tender lamb and savory gravy filling, making every bite a hearty treat. It’s an ideal dish to enjoy with family and friends, and it also reheats well, making for an easy lunch or dinner the next day.

Easter Dinner Casserole with Leftover Vegetables

This Easter dinner casserole is a perfect way to combine all your leftover vegetables into a single, hearty meal. With a creamy base and cheesy topping, this dish uses up leftover roasted carrots, green beans, or Brussels sprouts, transforming them into a satisfying, comforting casserole. It’s a great option for a quick weeknight dinner or a way to reduce food waste after Easter.

Ingredients:

• 2 cups mixed leftover Easter vegetables (carrots, green beans, Brussels sprouts, etc.)
• 1 cup leftover cooked ham, diced (optional)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. In a large bowl, combine the leftover vegetables and ham (if using). Set aside.
3. In a separate bowl, mix together the cream of mushroom soup, sour cream, and half of the shredded cheese. Season with salt, pepper, and dried thyme.
4. Pour the soup mixture over the vegetables, stirring until everything is evenly coated.
5. Transfer the mixture into the prepared casserole dish and spread it out evenly.
6. Sprinkle the remaining cheese on top, followed by the breadcrumbs. Drizzle the olive oil over the breadcrumbs for a golden, crispy topping.
7. Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the top is golden brown.
8. Let it cool for a few minutes before serving.

This leftover Easter vegetable casserole is an excellent way to bring new life to your holiday leftovers. It’s creamy, cheesy, and packed with flavors, making it a favorite for even the pickiest eaters. The crispy breadcrumb topping adds a nice texture contrast to the creamy filling, making every bite satisfying. This casserole is a great way to use up those extra veggies and ham, and it’s versatile enough to customize with whatever leftovers you have on hand.

Leftover Easter Turkey and Cranberry Sandwiches

Transform leftover Easter turkey and cranberry sauce into a delicious sandwich with this easy recipe. The turkey’s savory flavor pairs perfectly with the sweetness of the cranberry sauce, and the addition of cheese and fresh greens adds layers of texture and taste. Whether on toasted bread or as a wrap, this sandwich makes for a quick and satisfying meal after Easter dinner.

Ingredients:

• 2 cups leftover Easter turkey, sliced
• 1/4 cup leftover cranberry sauce
• 4 slices of bread (whole wheat, sourdough, or your choice)
• 4 slices of cheese (Swiss, cheddar, or your favorite)
• Fresh spinach or lettuce
• 1 tablespoon mayonnaise (optional)
• 1 tablespoon butter (if toasting)

Instructions:

1. Spread a thin layer of mayonnaise (optional) on one side of each slice of bread.
2. On two slices of bread, layer the leftover turkey and cranberry sauce evenly.
3. Add a slice of cheese on top of the turkey, followed by a handful of fresh spinach or lettuce.
4. Place the second slice of bread on top to complete the sandwich.
5. If you prefer a warm sandwich, butter the outer sides of the bread and toast it in a skillet over medium heat until golden brown and crispy on both sides.
6. Serve immediately, either as a hot, toasted sandwich or as a fresh, cold option.

These leftover turkey and cranberry sandwiches are an easy and delicious way to enjoy your Easter dinner leftovers. The combination of tender turkey, tangy cranberry sauce, and melted cheese makes each bite a flavorful treat. Whether you prefer it toasted or fresh, this sandwich is sure to become a post-holiday favorite. It’s also easily customizable with other leftovers, such as stuffing or roasted vegetables, for an even more decadent sandwich experience.

Leftover Easter Veggie Frittata

A frittata is a perfect way to use up leftover vegetables from your Easter feast. Packed with eggs, cheese, and your choice of veggies like roasted potatoes, asparagus, or Brussels sprouts, this dish can be served hot or cold, making it ideal for breakfast, brunch, or even dinner. It’s a quick, easy meal that’s both nutritious and delicious.

Ingredients:

• 2 cups leftover roasted vegetables (asparagus, Brussels sprouts, potatoes, etc.)
• 6 large eggs
• 1/2 cup milk or cream
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste
• Fresh herbs like chives or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil or butter over medium heat. Add the leftover roasted vegetables and sauté for 3-4 minutes until warmed through.
3. In a bowl, whisk together the eggs and milk (or cream), then season with salt and pepper.
4. Pour the egg mixture over the vegetables in the skillet, ensuring the eggs are evenly distributed.
5. Sprinkle the shredded cheese over the top of the eggs.
6. Cook the frittata over low heat for 4-5 minutes, allowing the edges to set while the center is still a bit runny.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
8. Let it cool slightly before slicing and serving. Garnish with fresh herbs if desired.

This leftover Easter veggie frittata is a fantastic way to repurpose your holiday leftovers into a satisfying, protein-packed meal. It’s versatile, as you can use any veggies you have left, and you can even customize it with leftover meats like ham or turkey. This frittata is perfect for any meal of the day and is sure to be a hit with your family or guests. It’s also great for meal prep, as it stores well in the fridge for several days.

Leftover Easter Ham and Cheese Quiche

A savory quiche made with leftover Easter ham is a delightful way to enjoy your leftovers in a fresh, flavorful way. This dish features a buttery, flaky crust filled with creamy egg custard, ham, cheese, and a touch of mustard for added depth. It’s perfect for a brunch, lunch, or even dinner, offering a deliciously balanced meal in every bite.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 2 cups leftover Easter ham, diced
• 1 cup shredded cheese (Swiss, cheddar, or Gruyère)
• 1/2 cup milk or heavy cream
• 4 large eggs
• 1 tablespoon Dijon mustard (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. If using a store-bought crust, place it in a pie dish and pre-bake for 8-10 minutes to avoid a soggy bottom.
3. In a bowl, whisk together the eggs, milk (or cream), Dijon mustard (if using), garlic powder, salt, and pepper until well combined.
4. Evenly distribute the diced leftover ham and shredded cheese into the pie crust.
5. Pour the egg mixture over the ham and cheese, making sure it’s fully covered.
6. Bake the quiche in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Allow the quiche to cool for a few minutes before slicing. Garnish with fresh herbs, if desired.

Leftover Easter ham and cheese quiche is a simple yet sophisticated way to enjoy your leftovers in a new form. The rich, custardy filling, paired with savory ham and melty cheese, creates a balanced and satisfying dish. This quiche is perfect for a brunch spread or a light dinner and can be served warm or at room temperature. It also makes a great dish for meal prepping, as it stores well and can be enjoyed throughout the week.

Leftover Easter Lamb Shepherd’s Pie

Leftover Easter lamb transforms into a comforting shepherd’s pie in this easy recipe. By combining the lamb with rich gravy, vegetables, and a creamy mashed potato topping, you create a hearty meal that’s perfect for using up leftovers. This dish is filling, flavorful, and can be enjoyed on its own or served alongside a fresh salad for a complete meal.

Ingredients:

• 2 cups leftover cooked lamb, shredded
• 1 cup frozen peas and carrots, thawed
• 1 cup leftover gravy or beef broth
• 1 tablespoon olive oil
• 4 cups mashed potatoes (leftover or freshly made)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup grated cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat and add the shredded lamb. Cook for 3-4 minutes, stirring occasionally.
3. Add the gravy (or broth), frozen peas, and carrots to the skillet. Stir everything together and cook for another 5-6 minutes until heated through. Season with salt, pepper, and garlic powder.
4. Transfer the lamb and vegetable mixture into a baking dish.
5. Spoon the mashed potatoes on top of the lamb mixture, spreading them evenly with a spatula. For a golden topping, sprinkle the grated cheese over the mashed potatoes.
6. Bake in the oven for 15-20 minutes, or until the top is golden brown and the pie is bubbly around the edges.
7. Let the shepherd’s pie cool for a few minutes before serving.

This leftover Easter lamb shepherd’s pie is a comforting and savory dish that will quickly become a family favorite. The tender lamb, combined with the rich gravy and creamy mashed potatoes, makes for a satisfying meal that tastes like a freshly made dish. It’s an excellent way to repurpose your Easter leftovers while still serving up something indulgent and filling. You can even make it ahead of time and bake it when you’re ready for a cozy meal.

Leftover Easter Ham and Potato Soup

Warm up with a bowl of leftover Easter ham and potato soup. This hearty soup is a perfect way to use up leftover ham while creating a comforting meal for cold days. Creamy, rich, and packed with potatoes and ham, this soup is filling enough to stand on its own as a meal or can be served as a side to a fresh salad or bread.

Ingredients:

• 2 cups leftover ham, diced
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 1 tablespoon butter
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
2. Add the diced potatoes, ham, and chicken broth to the pot. Stir everything together and bring to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
3. Once the potatoes are cooked, use a potato masher to mash some of the potatoes directly in the pot, leaving some intact for texture.
4. Stir in the heavy cream, thyme, salt, and pepper, and simmer for an additional 5 minutes.
5. Taste and adjust seasoning as necessary. If the soup is too thick, add more broth to reach your desired consistency.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This leftover Easter ham and potato soup is a perfect way to enjoy the flavors of the holiday while creating a warm, comforting dish. The combination of creamy potatoes, savory ham, and fragrant thyme makes for a hearty, satisfying meal. It’s a wonderful way to use up leftovers and turn them into a cozy, nutritious soup that can be enjoyed for days. Plus, it’s a great recipe for meal prepping, as it freezes well for future enjoyment.

Leftover Easter Egg Salad Wraps

Turn your leftover Easter eggs into a light and refreshing egg salad wrap. With creamy egg salad made from boiled eggs, mayonnaise, and a touch of mustard, wrapped in a tortilla with fresh vegetables, these wraps are the perfect lunch or light dinner. This recipe is quick, customizable, and a delicious way to enjoy your Easter leftovers without wasting any food.

Ingredients:

• 6 leftover Easter eggs, boiled and chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 large tortillas or wraps
• Fresh lettuce or spinach
• Sliced cucumber, tomatoes, and avocado (optional)

Instructions:

1. In a mixing bowl, combine the chopped boiled eggs, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix until everything is well combined.
2. Lay the tortillas flat on a clean surface and layer with fresh lettuce or spinach.
3. Spoon the egg salad evenly onto each tortilla.
4. Add optional toppings like sliced cucumber, tomato, and avocado for extra flavor and texture.
5. Roll up the tortillas tightly, folding in the sides as you go to form wraps.
6. Slice the wraps in half and serve immediately.

Leftover Easter egg salad wraps are a simple, nutritious, and flavorful way to repurpose your leftover boiled eggs. The creamy egg salad filling is complemented by fresh vegetables, making for a well-balanced meal that is both satisfying and light. These wraps are incredibly versatile, allowing you to customize them with whatever ingredients you have on hand, such as leftover meats or cheese. They make for a perfect lunch or a light dinner that’s both easy to prepare and delicious.

Leftover Easter Ham and Broccoli Casserole

This leftover Easter ham and broccoli casserole is a comforting and easy way to use up your holiday ham. The combination of tender ham, vibrant broccoli, and a creamy cheese sauce, all baked together with a crunchy breadcrumb topping, creates a dish that’s as satisfying as it is delicious. It’s the perfect way to turn leftovers into a family-friendly dinner that can be enjoyed throughout the week.

Ingredients:

• 2 cups leftover ham, diced
• 2 cups broccoli florets (fresh or frozen)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until tender (about 4-5 minutes), then drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, shredded cheddar cheese, and salt and pepper. Stir to combine.
4. Add the diced ham and steamed broccoli to the mixture, stirring until everything is evenly coated.
5. Pour the mixture into a greased 9×13-inch baking dish.
6. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the casserole.
7. Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
8. Let it cool for a few minutes before serving.

This leftover Easter ham and broccoli casserole is the perfect way to transform your holiday leftovers into a new, comforting meal. The cheesy sauce and tender broccoli complement the savory ham, making each bite flavorful and satisfying. The breadcrumb topping adds a nice crunch, completing the dish. It’s a versatile recipe that can be made ahead of time and is easy to reheat, making it an excellent choice for busy weeknights or meal prep.

Leftover Easter Lamb and Mint Pesto Flatbreads

Use your leftover Easter lamb to create these delicious flatbreads topped with a fresh mint pesto. The lamb’s rich flavor pairs beautifully with the cool, herbaceous pesto, and the flatbreads make for an easy and quick meal. Perfect for a light lunch, dinner, or as an appetizer, this dish is a flavorful way to repurpose your Easter leftovers in a Mediterranean-inspired style.

Ingredients:

• 2 cups leftover Easter lamb, shredded
• 4 flatbreads or naan
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the pesto, combine the mint, parsley, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding more olive oil if needed to reach a spreadable consistency.
3. Place the flatbreads on a baking sheet and bake for 5-7 minutes, just until lightly warm and slightly crispy.
4. Once the flatbreads are ready, spread a thin layer of the mint pesto over each one.
5. Top the flatbreads with the shredded leftover lamb and crumbled feta cheese, if using.
6. Return the flatbreads to the oven and bake for an additional 5-8 minutes, or until the lamb is warmed through and the cheese is melted.
7. Slice into wedges and serve.

These leftover Easter lamb and mint pesto flatbreads are an exciting and flavorful way to enjoy your leftovers in a fresh new format. The combination of savory lamb, zesty pesto, and creamy feta creates a dish that’s full of bright, vibrant flavors. The flatbreads make for an easy-to-make meal that’s perfect for a light lunch or dinner. You can also serve them as a fun appetizer for guests, offering a Mediterranean twist on your traditional Easter leftovers.

Leftover Easter Ham and Pineapple Skewers

These leftover Easter ham and pineapple skewers are an easy and fun way to repurpose your ham into a grilled or baked dish. The sweetness of the pineapple complements the savory ham, and the combination is perfect for a quick meal or appetizer. Ideal for a BBQ or a simple weeknight dinner, these skewers are full of flavor and easy to customize.

Ingredients:

• 2 cups leftover ham, cut into cubes
• 1 cup fresh pineapple, cut into chunks
• 1/2 red onion, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon honey (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh herbs (such as thyme or rosemary), chopped (optional)

Instructions:

1. Preheat the grill to medium-high heat or set your oven to 400°F (200°C) if baking.
2. Thread the leftover ham, pineapple, and red onion onto skewers, alternating the ingredients for a colorful and balanced skewer.
3. Brush the skewers with olive oil and drizzle with honey, if using. Season with salt, pepper, and fresh herbs, if desired.
4. Grill the skewers for 4-5 minutes per side, or bake in the oven for 10-12 minutes, until the ham is heated through and slightly caramelized and the pineapple has browned.
5. Serve the skewers hot with your favorite side dishes.

Leftover Easter ham and pineapple skewers are a quick, delicious, and visually appealing way to use up your ham. The sweet pineapple and savory ham pair perfectly, and the skewers are simple to make yet impressive. Whether grilled or baked, these skewers are a fun way to enjoy your leftovers, and they can be served as a main dish or an appetizer. Perfect for warm-weather meals or even as part of a holiday BBQ, these skewers are a great option for repurposing leftovers while adding variety to your meals.

Leftover Easter Ham and Cheese Croissants

These leftover Easter ham and cheese croissants are a decadent, flaky treat that transforms your holiday ham into a savory breakfast, brunch, or light dinner. The buttery croissants, filled with tender ham and melted cheese, create a mouthwatering combination that will have everyone asking for seconds. Easy to prepare, these croissants are perfect for using up leftovers and offering a comforting, indulgent dish.

Ingredients:

• 4 large croissants, split in half
• 2 cups leftover ham, thinly sliced
• 1 cup shredded Swiss or cheddar cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey (optional)
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Split the croissants in half and place them on a baking sheet, cut-side up.
3. In a small bowl, mix the Dijon mustard, mayonnaise, and honey (if using) to create a flavorful spread.
4. Spread a thin layer of the mustard-mayo mixture on the inside of each croissant half.
5. Layer the bottom half of each croissant with the leftover ham slices and top with shredded cheese.
6. Place the top half of the croissant on top, pressing gently.
7. Bake in the preheated oven for 10-12 minutes, or until the croissants are golden and the cheese has melted.
8. Garnish with fresh parsley or chives before serving.

Leftover Easter ham and cheese croissants are a delicious, easy-to-make treat that offers a twist on your traditional breakfast or brunch options. The combination of soft, buttery croissants, savory ham, and gooey cheese is irresistible and sure to please everyone. They can be made ahead of time and reheated, making them a great option for busy mornings or weekend gatherings. Whether served as a snack, meal, or party appetizer, these croissants are a great way to enjoy your leftovers in a fresh, indulgent way.

Leftover Easter Roast Vegetable Frittata

Transform your leftover Easter roast vegetables into a vibrant and satisfying frittata. With eggs, cheese, and a variety of leftover roasted vegetables like carrots, potatoes, and Brussels sprouts, this dish is an easy one-pan meal that can be enjoyed for breakfast, lunch, or dinner. It’s a perfect way to use up those extra veggies and create a wholesome meal that’s as flavorful as it is simple.

Ingredients:

• 2 cups leftover roasted vegetables (carrots, potatoes, Brussels sprouts, etc.)
• 8 large eggs
• 1/2 cup milk or cream
• 1/2 cup shredded cheese (cheddar, mozzarella, or feta work well)
• 1/4 cup fresh herbs (parsley, thyme, or chives), chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the leftover roasted vegetables and cook for 3-4 minutes, just to warm them through.
3. In a mixing bowl, whisk together the eggs, milk or cream, shredded cheese, herbs, salt, and pepper.
4. Pour the egg mixture over the roasted vegetables in the skillet. Stir gently to distribute the vegetables evenly.
5. Cook the frittata on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
6. Bake for 12-15 minutes, or until the center is set and lightly golden.
7. Let the frittata cool slightly before slicing and serving.

This leftover Easter roast vegetable frittata is an excellent way to repurpose your leftover veggies into a hearty, nutritious meal. The fluffy eggs combined with tender roasted vegetables create a satisfying dish that works well for any time of day. Plus, it’s highly customizable—add your favorite cheeses or extra toppings to make it even more flavorful. This frittata can be enjoyed fresh out of the oven or stored in the fridge for an easy, reheatable meal throughout the week.

Leftover Easter Turkey and Cranberry Quesadillas

Give your leftover Easter turkey a fun and flavorful twist with these turkey and cranberry quesadillas. The combination of tender turkey, tangy cranberry sauce, and melted cheese inside a crispy tortilla creates a sweet and savory delight. These quesadillas are perfect for a quick lunch, snack, or dinner, and they offer a delicious way to use up your holiday leftovers in a creative way.

Ingredients:

• 2 cups leftover Easter turkey, shredded
• 1/2 cup cranberry sauce
• 1 cup shredded mozzarella or cheddar cheese
• 4 large flour tortillas
• 1 tablespoon butter or olive oil, for frying
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the shredded turkey and cranberry sauce. Season with salt and pepper to taste.
2. Heat a large skillet over medium heat and add the butter or olive oil.
3. Place one tortilla in the skillet and sprinkle with half of the cheese. Spread a quarter of the turkey-cranberry mixture over the cheese, then top with the remaining cheese. Place another tortilla on top.
4. Cook the quesadilla for 2-3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is melted.
5. Remove the quesadilla from the skillet and repeat with the remaining ingredients.
6. Slice the quesadillas into wedges and serve with extra cranberry sauce or sour cream for dipping.

These leftover Easter turkey and cranberry quesadillas are a delightful and inventive way to use up your holiday turkey. The crispy tortillas, melted cheese, savory turkey, and tangy cranberry sauce create a delicious fusion of flavors that’s both satisfying and comforting. Whether you’re craving something quick for lunch or looking for an easy dinner, these quesadillas are a perfect option. They’re simple to prepare, full of flavor, and a fantastic way to give your Easter leftovers a second life!

Note: More recipes are coming soon!