40+ Delicious Leftover Turkey Breakfast Recipes to Jumpstart Your Morning

The holidays are all about gathering with loved ones, enjoying delicious meals, and of course, indulging in turkey feasts.

But after the celebrations, you’re often left with a fridge full of leftover turkey—and the question of what to do with it. While lunch and dinner options are usually top of mind, why not start your day with something creative and delicious?

Leftover turkey can be transformed into hearty, protein-packed breakfasts that will make you excited to get out of bed.

Whether you’re craving something savory, sweet, or somewhere in between, these 40+ leftover turkey breakfast recipes will inspire you to rethink how you use holiday leftovers.

40+ Delicious Leftover Turkey Breakfast Recipes to Jumpstart Your Morning

Leftover turkey doesn’t have to be limited to sandwiches or reheated dinners.

With these 40+ breakfast recipes, you can turn your holiday leftovers into flavorful, satisfying morning meals that the whole family will enjoy.

From fluffy frittatas to indulgent breakfast burritos, the options are endless. Get creative in the kitchen and give your turkey a delicious second life at the breakfast table.

After all, every bite of the holidays deserves to be savored—even the leftovers!

Turkey Breakfast Hash

This hearty Turkey Breakfast Hash combines leftover turkey with crispy potatoes, vibrant vegetables, and perfectly fried eggs for a filling and delicious start to the day. It’s a one-pan wonder that’s easy to make and a great way to repurpose your holiday leftovers into a savory breakfast treat.

Ingredients:

• 1 ½ cups leftover turkey, shredded or diced
• 2 medium potatoes, diced
• ½ cup bell peppers, diced (any color)
• ½ cup onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2-3 eggs
• Fresh parsley or green onions for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until they start to crisp, about 7-8 minutes.
2. Add the bell peppers and onions to the skillet. Cook for another 5 minutes, stirring occasionally, until vegetables are tender.
3. Stir in shredded turkey, smoked paprika, garlic powder, salt, and pepper. Cook for 3-4 minutes, allowing the turkey to heat through.
4. Make small wells in the hash and crack an egg into each. Cover the skillet and cook until the egg whites are set but yolks are still runny, about 3-5 minutes.
5. Serve hot, garnished with fresh parsley or green onions.

This Turkey Breakfast Hash is the perfect blend of flavors and textures, making your leftovers feel brand new. The savory combination of tender turkey, crispy potatoes, and rich eggs will have you savoring every bite. A versatile dish, it’s easily customizable with your favorite veggies and spices.

Turkey and Spinach Breakfast Wrap

Elevate your mornings with this Turkey and Spinach Breakfast Wrap. Packed with protein from leftover turkey, fresh spinach, and scrambled eggs, this wrap is as nutritious as it is flavorful. It’s a quick, portable option for busy mornings or a cozy brunch at home.

Ingredients:

• 1 large tortilla or flatbread
• 1 cup leftover turkey, shredded
• 2 eggs, whisked
• 1 cup fresh spinach
• ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 tablespoon butter or olive oil
• Salt and pepper to taste
• Salsa or hot sauce (optional)

Instructions:

1. Heat a skillet over medium heat and add butter or olive oil. Scramble the whisked eggs until fluffy, seasoning with salt and pepper. Remove and set aside.
2. In the same skillet, add the spinach and cook until wilted, about 1-2 minutes.
3. Warm the tortilla in the microwave or a clean skillet. Layer scrambled eggs, turkey, cooked spinach, and shredded cheese on the tortilla.
4. Roll up the tortilla tightly into a wrap, folding the ends in to secure the filling.
5. Optional: Lightly toast the wrap in a skillet for a crispier exterior. Serve with salsa or hot sauce on the side.

This Turkey and Spinach Breakfast Wrap is a balanced, satisfying way to use up your leftover turkey. It’s perfect for on-the-go mornings or a comforting sit-down meal. The creamy scrambled eggs, tender turkey, and melted cheese wrapped in a soft tortilla will make breakfast the highlight of your day.

Turkey and Sweet Potato Breakfast Bowl

Sweet and savory meet in this Turkey and Sweet Potato Breakfast Bowl. Featuring roasted sweet potatoes, leftover turkey, avocado, and a perfectly poached egg, this dish is not only delicious but also packed with nutrients. It’s a wholesome, comforting way to begin your day with a gourmet twist.

Ingredients:

• 1 cup sweet potatoes, diced
• 1 ½ cups leftover turkey, shredded or chopped
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 egg (poached or fried)
• ½ avocado, sliced
• 1 tablespoon crumbled feta or goat cheese (optional)
• Fresh herbs for garnish (parsley or cilantro)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. While sweet potatoes are roasting, warm the leftover turkey in a skillet or microwave.
3. Poach or fry the egg to your desired doneness.
4. Assemble the bowl: Start with the roasted sweet potatoes as the base, add turkey, sliced avocado, and top with the egg. Sprinkle with crumbled cheese and fresh herbs.
5. Serve warm and enjoy!

The Turkey and Sweet Potato Breakfast Bowl is a delightful mix of flavors and textures. The natural sweetness of the roasted potatoes complements the savory turkey and creamy avocado, while the poached egg adds richness. It’s a breakfast that feels indulgent yet nourishing, giving your day a wholesome and delicious start.

Turkey and Veggie Omelette

Transform your leftover turkey into a delicious and fluffy omelette! This Turkey and Veggie Omelette is packed with protein and nutrients, making it a wholesome and energizing way to start the day. With sautéed vegetables, melted cheese, and savory turkey, this meal is perfect for breakfast or brunch.

Ingredients:

• 3 eggs
• ½ cup leftover turkey, shredded or diced
• ¼ cup bell peppers, diced
• ¼ cup mushrooms, sliced
• 2 tablespoons milk
• 1 tablespoon butter or olive oil
• ¼ cup shredded cheese (cheddar, Swiss, or your favorite)
• Salt and pepper to taste
• Fresh herbs for garnish (parsley, chives, or thyme)

Instructions:

1. In a small bowl, whisk the eggs with milk, salt, and pepper.
2. Heat butter or olive oil in a non-stick skillet over medium heat. Add bell peppers and mushrooms, sautéing until tender, about 4-5 minutes.
3. Add the shredded turkey to the skillet and cook for 1-2 minutes until warmed through. Remove the mixture from the skillet and set aside.
4. Pour the whisked eggs into the skillet, tilting it to spread the eggs evenly. Cook for 2-3 minutes until the edges begin to set.
5. Sprinkle the turkey and veggie mixture on one half of the omelette. Add shredded cheese on top.
6. Fold the other half of the omelette over the filling and cook for 1-2 minutes until the cheese is melted. Slide onto a plate, garnish with fresh herbs, and serve hot.

This Turkey and Veggie Omelette is a versatile and satisfying breakfast. Packed with tender turkey, vibrant veggies, and melted cheese, it’s a delightful way to elevate your leftovers. Easy to customize with your favorite fillings, this omelette will become a breakfast staple.

Turkey and Cranberry Breakfast Sandwich

Turn your holiday leftovers into a gourmet breakfast with this Turkey and Cranberry Breakfast Sandwich. Featuring layers of tender turkey, tangy cranberry sauce, melted cheese, and a fried egg on a toasted English muffin, this sandwich is a delicious blend of sweet and savory flavors.

Ingredients:

• 1 English muffin, halved and toasted
• 1 egg
• ½ cup leftover turkey, sliced
• 1 tablespoon cranberry sauce
• 1 slice of cheese (cheddar, provolone, or Swiss)
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt the butter. Crack the egg into the skillet and fry to your desired doneness, seasoning with salt and pepper.
2. Warm the turkey slices in the skillet for 1-2 minutes.
3. Assemble the sandwich: Spread cranberry sauce on one half of the toasted English muffin. Layer the warmed turkey, slice of cheese, and fried egg. Top with the other half of the muffin.
4. Optional: Press the sandwich lightly in the skillet to melt the cheese further and create a crispy exterior. Serve warm.

This Turkey and Cranberry Breakfast Sandwich is a delightful way to enjoy your holiday leftovers. The combination of savory turkey, sweet cranberry sauce, and a rich, runny egg makes this sandwich irresistible. It’s a comforting and indulgent breakfast treat perfect for any morning.

Turkey Breakfast Quesadilla

Bring a Tex-Mex twist to your mornings with this Turkey Breakfast Quesadilla. Stuffed with turkey, scrambled eggs, veggies, and gooey cheese, it’s a quick and satisfying way to make use of leftover turkey. Perfect for breakfast, brunch, or even a mid-morning snack!

Ingredients:

• 2 large flour tortillas
• 1 cup leftover turkey, shredded
• 2 eggs, scrambled
• ½ cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
• ¼ cup diced bell peppers
• ¼ cup diced onions
• 1 tablespoon olive oil or butter
• Salsa, sour cream, or guacamole for dipping

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Sauté the bell peppers and onions until softened, about 4-5 minutes. Remove and set aside.
2. Scramble the eggs in the same skillet and cook until just set.
3. Lay one tortilla on a clean surface. Spread a layer of turkey, scrambled eggs, sautéed veggies, and shredded cheese evenly across. Top with the second tortilla.
4. Heat the skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until golden brown and the cheese is melted.
5. Slice into wedges and serve with salsa, sour cream, or guacamole on the side.

This Turkey Breakfast Quesadilla is a flavorful and fun way to use your leftovers. The crispy tortilla, melted cheese, and savory turkey create a mouthwatering combination that’s sure to satisfy. Quick to prepare and endlessly customizable, it’s a breakfast everyone will love.

Turkey and Cheddar Breakfast Muffins

These Turkey and Cheddar Breakfast Muffins are the perfect grab-and-go solution for busy mornings. Packed with leftover turkey, gooey cheddar cheese, and a touch of herbs, they’re fluffy, flavorful, and a great way to use up holiday leftovers. Bake a batch, and you’ll have a hearty breakfast ready for the week!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 1 cup cooked turkey, diced
• 1 cup shredded cheddar cheese
• ½ cup milk
• ½ cup plain Greek yogurt or sour cream
• 2 large eggs
• 3 tablespoons melted butter
• 1 tablespoon chopped fresh parsley or chives

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. In a separate bowl, mix milk, yogurt, eggs, and melted butter until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Gently fold in the diced turkey, cheddar cheese, and parsley.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool for a few minutes before serving.

These savory Turkey and Cheddar Breakfast Muffins are moist, cheesy, and packed with protein, making them a perfect way to enjoy leftover turkey. Whether you eat them fresh out of the oven or reheat them for later, these muffins are a delicious addition to your breakfast routine.

Turkey and Brie Breakfast Croissant

Indulge in a decadent Turkey and Brie Breakfast Croissant that combines buttery, flaky croissants with savory turkey and creamy brie cheese. Finished with a drizzle of honey or a dollop of cranberry sauce, this breakfast feels luxurious yet is incredibly simple to prepare.

Ingredients:

• 2 croissants, sliced in half
• 1 cup leftover turkey, thinly sliced
• 4 slices of brie cheese
• 2 tablespoons cranberry sauce or honey (optional)
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Open the croissants and place slices of turkey on the bottom half of each. Top with slices of brie cheese.
3. Close the croissants and brush the tops lightly with melted butter.
4. Place the croissants on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and the croissants are golden brown.
5. Serve warm, with a drizzle of honey or a dollop of cranberry sauce for an extra touch of flavor.

This Turkey and Brie Breakfast Croissant is a true indulgence, combining savory and sweet flavors with buttery, flaky perfection. Perfect for a leisurely breakfast or brunch, this dish transforms your leftover turkey into a gourmet experience.

Turkey and Potato Frittata

A Turkey and Potato Frittata is the ultimate one-pan breakfast dish that’s hearty, delicious, and packed with flavor. Featuring leftover turkey, tender potatoes, and eggs baked to perfection, this recipe is a wonderful way to repurpose leftovers into a sharable morning feast.

Ingredients:

• 6 large eggs
• ½ cup milk
• 1 ½ cups cooked turkey, shredded
• 1 cup cooked potatoes (roasted or boiled), diced
• ½ cup onion, diced
• ½ cup shredded mozzarella or cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano or Italian seasoning
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
3. Stir in the potatoes and turkey, cooking for another 2-3 minutes. Spread the mixture evenly across the skillet.
4. In a bowl, whisk together eggs, milk, salt, pepper, and oregano. Pour the egg mixture over the turkey and potatoes in the skillet.
5. Sprinkle shredded cheese on top and transfer the skillet to the oven.
6. Bake for 20-25 minutes, or until the frittata is set and golden on top.
7. Let it cool slightly before slicing. Garnish with fresh parsley and serve warm.

This Turkey and Potato Frittata is a comforting and crowd-pleasing breakfast option that makes excellent use of your leftovers. With its rich flavors and satisfying texture, it’s perfect for feeding family or friends after the holidays. Pair it with a side salad or toast for a complete meal.

Turkey and Avocado Toast with Poached Egg

Give your classic avocado toast a protein-packed twist with this Turkey and Avocado Toast. Topped with leftover turkey, creamy avocado, and a perfectly poached egg, this dish is a healthy and satisfying way to start your day. It’s simple to make but loaded with flavor and nutrition.

Ingredients:

• 2 slices of bread (sourdough or whole grain)
• 1 cup leftover turkey, shredded or thinly sliced
• 1 avocado
• 1 teaspoon lemon juice
• 2 eggs (poached or fried)
• Salt and pepper to taste
• Red pepper flakes or everything bagel seasoning (optional)
• Fresh herbs for garnish (parsley or chives)

Instructions:

1. Toast the bread until golden and crispy.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper. Spread the mixture evenly on each slice of toast.
3. Top the avocado with turkey slices and carefully place a poached or fried egg on top of each slice.
4. Sprinkle with red pepper flakes or everything bagel seasoning for extra flavor. Garnish with fresh herbs and serve immediately.

This Turkey and Avocado Toast with Poached Egg is a quick, nutritious, and delicious way to repurpose your turkey leftovers. The creamy avocado, tender turkey, and runny egg yolk create a balanced and irresistible breakfast that’s as Instagram-worthy as it is tasty.

Turkey and Spinach Breakfast Casserole

This Turkey and Spinach Breakfast Casserole is a baked breakfast dish that’s perfect for feeding a crowd or meal-prepping for the week. Made with layers of turkey, fresh spinach, eggs, and cheese, it’s hearty, wholesome, and packed with flavor. A great way to use up holiday leftovers!

Ingredients:

• 6 large eggs
• 1 ½ cups milk
• 2 cups leftover turkey, shredded
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
• 1 cup bread cubes (day-old bread works best)
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. Spread the bread cubes evenly across the bottom of the baking dish.
3. Layer the shredded turkey and spinach on top of the bread cubes.
4. In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture evenly over the casserole.
5. Sprinkle shredded cheese over the top.
6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.

This Turkey and Spinach Breakfast Casserole is a crowd-pleaser that’s as easy to make as it is delicious. The cheesy, eggy layers combined with turkey and spinach create a comforting breakfast perfect for family mornings or brunch gatherings. Plus, it reheats beautifully for quick weekday meals.

Turkey and Pumpkin Breakfast Pancakes

For a sweet-and-savory twist, try these Turkey and Pumpkin Breakfast Pancakes. Combining the cozy flavors of spiced pumpkin with savory turkey, these pancakes are a unique and delicious way to make use of your leftovers. Drizzle them with maple syrup for an irresistible fall-inspired breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 tablespoon sugar
• ½ cup pumpkin puree
• ¾ cup milk
• 1 egg
• 2 tablespoons melted butter
• 1 cup cooked turkey, finely shredded or chopped
• Maple syrup or honey for serving

Instructions:

1. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and sugar.
2. In another bowl, mix pumpkin puree, milk, egg, and melted butter until smooth.
3. Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. Gently fold in the shredded turkey.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Serve warm, drizzled with maple syrup or honey.

These Turkey and Pumpkin Breakfast Pancakes are a delightful way to celebrate fall flavors while using up your leftovers. The combination of sweet pumpkin and savory turkey is surprisingly delicious, creating a unique breakfast option that will have everyone asking for seconds.

Turkey and Egg Breakfast Pizza

Turn your morning into a culinary adventure with this Turkey and Egg Breakfast Pizza. This creative dish combines crispy naan or flatbread, savory turkey, and perfectly cooked eggs, all topped with gooey cheese and fresh herbs. It’s an indulgent yet easy breakfast idea that feels like a treat but is simple to prepare.

Ingredients:

• 1 large naan or flatbread
• 1 cup leftover turkey, shredded
• ½ cup shredded mozzarella or cheddar cheese
• 2 eggs
• 2 tablespoons olive oil
• ½ teaspoon Italian seasoning or dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the naan or flatbread on a baking sheet.
2. Brush the surface of the bread with olive oil and sprinkle with Italian seasoning.
3. Evenly spread the shredded turkey and cheese over the naan.
4. Crack the eggs directly onto the pizza, spacing them apart. Season with salt and pepper.
5. Bake for 8-12 minutes, or until the egg whites are set and the yolks are slightly runny (or cooked to your preference).
6. Remove from the oven, garnish with fresh parsley or basil, and serve hot.

This Turkey and Egg Breakfast Pizza is an irresistible combination of flavors and textures. With its crispy base, savory toppings, and rich eggs, it’s the ultimate morning pick-me-up. Plus, it’s quick to make and customizable with your favorite toppings!

Turkey and Wild Rice Breakfast Bowl

Start your day with a hearty and nutritious Turkey and Wild Rice Breakfast Bowl. Combining nutty wild rice, tender turkey, and an over-easy egg, this dish is warm, comforting, and packed with protein to fuel your morning. A dash of hot sauce or fresh herbs ties everything together for a balanced breakfast.

Ingredients:

• 1 cup cooked wild rice
• 1 cup leftover turkey, shredded or chopped
• 1 egg (fried or poached)
• ¼ cup sautéed vegetables (e.g., spinach, mushrooms, or bell peppers)
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Hot sauce or fresh herbs for garnish

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the cooked wild rice and turkey, stirring until warmed through. Season with salt and pepper.
2. If using, sauté vegetables in the same skillet until tender.
3. Cook the egg to your preference (fried or poached) in a separate skillet.
4. Assemble the bowl: Start with a base of wild rice and turkey, add the sautéed vegetables, and top with the cooked egg.
5. Garnish with hot sauce or fresh herbs, and serve warm.

This Turkey and Wild Rice Breakfast Bowl is a wholesome and satisfying way to start your day. The earthy flavors of the rice, the savory turkey, and the richness of the egg create a balanced and comforting dish perfect for using up leftovers in a unique way.

Turkey Breakfast Burrito

Wrap up your leftovers in a warm tortilla for a quick and delicious Turkey Breakfast Burrito. Filled with turkey, scrambled eggs, cheese, and salsa, this breakfast is portable, flavorful, and endlessly customizable. It’s a fantastic grab-and-go option for busy mornings.

Ingredients:

• 1 large flour tortilla
• 1 cup leftover turkey, shredded
• 2 eggs, scrambled
• ¼ cup shredded cheese (cheddar or Mexican blend)
• 2 tablespoons salsa or pico de gallo
• 1 tablespoon sour cream (optional)
• 1 tablespoon butter or oil

Instructions:

1. Heat a skillet over medium heat with butter or oil. Scramble the eggs until cooked through, then set aside.
2. Warm the tortilla in a clean skillet or microwave until pliable.
3. Layer scrambled eggs, turkey, cheese, and salsa in the center of the tortilla. Add sour cream if desired.
4. Fold in the sides of the tortilla and roll it tightly into a burrito.
5. Optional: Toast the burrito in the skillet for 1-2 minutes on each side to crisp the exterior. Serve warm.

his Turkey Breakfast Burrito is a simple yet satisfying way to enjoy leftover turkey. The combination of savory turkey, fluffy eggs, and melty cheese wrapped in a soft tortilla makes for a perfect breakfast, whether you’re at home or on the go. Customize it with your favorite toppings for a personal twist!

Note: More recipes are coming soon!