50+ Delicious Thanksgiving Egg Recipes You Need to Try

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thanksgiving egg recipes

Thanksgiving is all about gathering around the table to share delicious, comforting meals with loved ones.

While turkey often steals the spotlight, eggs are a versatile ingredient that can take your Thanksgiving feast to the next level.

Whether you’re looking for creative breakfast dishes to kick off Thanksgiving morning, appetizers to serve your guests, or ways to use up leftovers after the big meal, eggs can do it all!

From savory casseroles and quiches to bite-sized treats and hearty frittatas, this collection of 50+ Thanksgiving egg recipes has something for everyone.

In this article, we’ll explore an array of egg-based dishes that celebrate the flavors of the season.

Whether you’re incorporating holiday leftovers or creating fresh, festive meals, these recipes will inspire you to add eggs to your Thanksgiving repertoire in new and exciting ways.

50+ Delicious Thanksgiving Egg Recipes You Need to Try

Eggs are a powerhouse ingredient that can shine in a wide variety of Thanksgiving dishes, from savory breakfasts to satisfying dinners.

With this collection of 50+ Thanksgiving egg recipes, you’ll find creative ways to incorporate eggs into your holiday celebrations.

Whether you’re preparing a hearty egg casserole to serve your family in the morning, or you’re transforming your leftover turkey into a flavorful frittata, these recipes will inspire you to think outside the box.

This Thanksgiving, give eggs the spotlight they deserve and enjoy the versatility they bring to your holiday table.

Deviled Eggs with Cranberry and Pecan

Deviled eggs are a timeless favorite, but adding a Thanksgiving twist with cranberry and pecan gives this classic appetizer a seasonal upgrade. This recipe combines the creamy richness of deviled eggs with the tartness of cranberries and the crunch of pecans, making it an ideal starter for your Thanksgiving table.

Recipe:

Ingredients:

  • 6 large eggs
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 2 tbsp finely chopped dried cranberries
  • 2 tbsp finely chopped pecans
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Hard boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Once done, transfer the eggs to an ice bath to cool.
  2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
  3. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  4. Stir in the cranberries and pecans, reserving a few for garnish.
  5. Spoon or pipe the filling back into the egg whites.
  6. Garnish with the remaining cranberries, pecans, and parsley if desired.

These deviled eggs offer a delightful mix of textures and flavors that embody the spirit of Thanksgiving. The cranberries bring a festive sweetness, while the pecans add a nutty crunch, making this dish a great addition to your holiday appetizer spread.

Thanksgiving Breakfast Egg Casserole

This Thanksgiving breakfast egg casserole is perfect for fueling your family before the big meal. Packed with seasonal ingredients like turkey sausage, sweet potatoes, and spinach, this dish can be prepped the night before and baked in the morning for a hearty, nutritious start to the holiday.

Recipe:

Ingredients:

  • 10 large eggs
  • 1 lb turkey sausage, cooked and crumbled
  • 2 cups spinach, chopped
  • 1 medium sweet potato, peeled and diced
  • 1 small onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Butter or cooking spray for greasing

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
  2. In a large skillet, cook the diced sweet potato and onion over medium heat until tender, about 8-10 minutes. Set aside.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, thyme, salt, and pepper.
  4. Add the cooked turkey sausage, spinach, sweet potato, onion, and half of the cheddar cheese to the egg mixture. Stir to combine.
  5. Pour the mixture into the prepared baking dish and top with the remaining cheese.
  6. Bake for 35-40 minutes, or until the eggs are fully set and the top is golden.
  7. Allow to cool for a few minutes before serving.

This breakfast casserole is a wholesome way to start Thanksgiving day, with the savory flavors of turkey sausage, spinach, and sweet potatoes creating a well-balanced, nutritious meal. Whether you serve it as a prelude to your Thanksgiving feast or enjoy it as leftovers the next morning, this casserole is a hit with all ages.

Pumpkin and Sage Baked Eggs

Baked eggs are a simple yet elegant dish, and when paired with pumpkin and sage, they take on a unique Thanksgiving flair. This recipe highlights the earthy, sweet flavor of pumpkin alongside the herby aroma of sage, creating a comforting and festive breakfast or side dish.

Recipe:

Ingredients:

  • 4 large eggs
  • 1/2 cup canned pumpkin puree
  • 1/4 cup heavy cream
  • 2 tbsp grated Parmesan cheese
  • 1 tsp fresh sage, finely chopped
  • Salt and pepper to taste
  • 1 tbsp butter, for greasing ramekins
  • Additional sage leaves for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease four small ramekins with butter.
  2. In a small bowl, mix together the pumpkin puree, heavy cream, Parmesan cheese, chopped sage, salt, and pepper.
  3. Divide the pumpkin mixture evenly among the greased ramekins, spreading it across the bottom.
  4. Crack one egg into each ramekin over the pumpkin mixture.
  5. Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the eggs are set to your desired consistency.
  6. Garnish with additional sage leaves if desired and serve immediately.

This baked egg dish brings the flavors of Thanksgiving into a delicious, easy-to-make recipe. The combination of pumpkin and sage not only tastes wonderful but also fills the kitchen with an inviting aroma. It’s perfect for a holiday brunch or as a lighter dish to complement your Thanksgiving dinner.

Thanksgiving Leftover Egg Scramble

Thanksgiving leftovers are the gift that keeps on giving, and this egg scramble turns them into a hearty, flavorful breakfast. Packed with turkey, stuffing, and even cranberry sauce, this scramble is the perfect way to reinvent those leftovers while adding a protein boost with eggs.

Recipe:

Ingredients:

  • 4 large eggs
  • 1/2 cup leftover turkey, shredded
  • 1/2 cup leftover stuffing
  • 1/4 cup cranberry sauce
  • 1/4 cup milk
  • 1 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
  2. Heat butter in a non-stick skillet over medium heat.
  3. Add the shredded turkey and stuffing to the skillet and cook for 2-3 minutes until warmed through.
  4. Pour in the egg mixture and scramble everything together until the eggs are fully cooked, about 5-7 minutes.
  5. Serve the scramble with a dollop of cranberry sauce on top and garnish with fresh parsley if desired.

This Thanksgiving leftover egg scramble is the ultimate comfort breakfast, offering a delicious way to enjoy your holiday feast in a new form. The combination of turkey, stuffing, and eggs makes it a satisfying and flavorful dish that’s great for the days following Thanksgiving.

Sweet Potato and Egg Hash

This sweet potato and egg hash is a warm, nutritious, and filling dish that brings together the sweet and savory flavors of Thanksgiving. With crispy sweet potatoes, caramelized onions, and perfectly cooked eggs, this hash is a great way to start your day or serve as a side for brunch.

Recipe:

Ingredients:

  • 4 large eggs
  • 2 medium sweet potatoes, peeled and diced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
  2. Add the remaining oil, onions, and bell pepper to the skillet. Season with paprika, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender and slightly caramelized.
  3. Create four small wells in the hash and crack an egg into each one.
  4. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks or longer for firmer yolks.
  5. Garnish with fresh cilantro and serve immediately.

This sweet potato and egg hash is an inviting and colorful dish that offers a healthy dose of Thanksgiving-inspired flavors. The combination of crispy sweet potatoes and perfectly cooked eggs makes this hash both delicious and satisfying, perfect for breakfast, brunch, or even a light dinner.

Spinach and Artichoke Thanksgiving Quiche

Quiche is a versatile dish that can be served for breakfast, lunch, or dinner, and this Thanksgiving-inspired version is packed with flavors of spinach, artichoke, and turkey. The creamy filling combined with a flaky crust makes this quiche a great addition to your Thanksgiving table or the perfect way to use leftovers.

Recipe:

Ingredients:

  • 1 pre-made pie crust
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup cooked turkey, shredded
  • 1/2 cup canned artichoke hearts, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 1 tsp dried thyme

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
  2. In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and thyme.
  3. Stir in the turkey, artichoke hearts, spinach, and half of the mozzarella cheese.
  4. Pour the filling into the prepared pie crust and top with the remaining mozzarella cheese.
  5. Bake for 35-40 minutes or until the quiche is golden brown and the center is set.
  6. Let it cool for a few minutes before slicing and serving.

This spinach and artichoke Thanksgiving quiche is a delicious way to bring seasonal ingredients into a savory and elegant dish. Whether served at breakfast, brunch, or as a light dinner, this quiche combines the best flavors of Thanksgiving with the creaminess of a traditional quiche. Perfect for using up leftover turkey or as part of your holiday spread.

Sausage, Egg, and Stuffing Breakfast Muffins

These sausage, egg, and stuffing breakfast muffins are a portable and delicious way to enjoy Thanksgiving leftovers. With savory sausage, seasoned stuffing, and fluffy eggs, they make a perfect grab-and-go breakfast or a unique brunch dish that feels festive and satisfying.

Recipe:

Ingredients:

  • 6 large eggs
  • 1 cup cooked stuffing
  • 1/2 cup cooked sausage, crumbled
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • Salt and pepper to taste
  • Cooking spray

Instructions:

  1. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.
  2. In a large bowl, whisk the eggs and milk together. Season with salt and pepper.
  3. Stir in the cooked stuffing, crumbled sausage, and half of the shredded cheddar cheese.
  4. Divide the mixture evenly into the muffin tin cups, filling each about 3/4 full.
  5. Sprinkle the remaining cheese on top of each muffin.
  6. Bake for 20-25 minutes, or until the eggs are fully set and the tops are golden brown.
  7. Let the muffins cool for a few minutes before removing from the tin.

These breakfast muffins are a perfect way to use up leftover Thanksgiving stuffing while giving you a hearty and savory breakfast. The combination of sausage, eggs, and stuffing makes each bite flavorful, and the individual portions make them convenient for busy holiday mornings.

Turkey and Egg Breakfast Tacos

These turkey and egg breakfast tacos offer a fresh and fun way to use up your Thanksgiving turkey in a light and flavorful breakfast dish. Filled with scrambled eggs, turkey, avocado, and salsa, these tacos are a great way to bring a Tex-Mex twist to your holiday leftovers.

Recipe:

Ingredients:

  • 4 large eggs
  • 1/2 cup cooked turkey, shredded
  • 4 small tortillas
  • 1/2 avocado, sliced
  • 1/4 cup salsa
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat the olive oil in a non-stick skillet over medium heat.
  2. Whisk the eggs in a bowl, season with salt and pepper, and scramble in the skillet until fully cooked.
  3. Warm the tortillas in a dry skillet or microwave.
  4. Assemble the tacos by filling each tortilla with scrambled eggs, shredded turkey, avocado slices, and a spoonful of salsa.
  5. Garnish with fresh cilantro if desired and serve immediately.

These turkey and egg breakfast tacos are a flavorful and light way to start your post-Thanksgiving day. The combination of savory eggs and turkey with creamy avocado and tangy salsa makes for a satisfying yet healthy breakfast. Perfect for anyone who loves adding a little spice to their mornings.

Baked Eggs in Butternut Squash Boats

For a creative and seasonal take on baked eggs, this recipe uses roasted butternut squash halves as edible bowls. Filled with eggs and seasoned with herbs, these baked eggs in butternut squash boats are a stunning and nutritious dish, perfect for a holiday brunch or as a lighter Thanksgiving meal option.

Recipe:

Ingredients:

  • 1 medium butternut squash, halved and seeds removed
  • 4 large eggs
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the butternut squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Roast the squash in the oven for 35-40 minutes, or until the flesh is tender when pierced with a fork.
  3. Remove from the oven and let cool slightly. Using a spoon, scoop out a little of the squash flesh to create a cavity large enough to hold an egg.
  4. Crack an egg into each squash half, sprinkle with rosemary, and season with additional salt and pepper.
  5. Return the squash to the oven and bake for 10-15 minutes, or until the eggs are set to your liking.
  6. Garnish with fresh parsley and serve.

These baked eggs in butternut squash boats are as beautiful as they are delicious. The natural sweetness of the roasted squash pairs perfectly with the richness of the eggs, while the rosemary adds a fragrant touch. This dish is a great choice for a healthy and visually impressive Thanksgiving brunch or dinner side.

Creamy Spinach and Egg Skillet

This creamy spinach and egg skillet is a rich and comforting dish that brings together velvety spinach with perfectly baked eggs. It’s a quick and delicious option for a Thanksgiving breakfast or brunch, offering a warm, satisfying, and nutritious meal to start the holiday festivities.

Recipe:

Ingredients:

  • 4 large eggs
  • 4 cups fresh spinach, roughly chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
  3. Add the spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and a pinch of nutmeg.
  4. Pour in the heavy cream and stir in the Parmesan cheese. Let the mixture simmer for 2-3 minutes until slightly thickened.
  5. Create four wells in the spinach mixture and crack an egg into each well.
  6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set to your liking.
  7. Serve warm, with extra Parmesan on top if desired.

This creamy spinach and egg skillet is a cozy, elegant dish that combines the richness of creamy spinach with the protein boost of eggs. It’s a wonderful recipe for a holiday brunch or a light dinner that’s both nourishing and comforting.

Bacon and Egg Stuffed Acorn Squash

This bacon and egg stuffed acorn squash is a savory and filling dish that combines roasted acorn squash with crispy bacon and baked eggs. The squash acts as a natural bowl, holding the eggs and bacon for a festive, nutrient-packed breakfast or brunch that’s perfect for Thanksgiving.

Recipe:

Ingredients:

  • 2 small acorn squashes, halved and seeds removed
  • 4 large eggs
  • 4 slices of bacon, cooked and crumbled
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh thyme for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Rub the acorn squash halves with olive oil and season with salt and pepper.
  2. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until the flesh is tender.
  3. Remove from the oven and allow the squash to cool slightly. Flip the halves over and scoop out a little of the flesh to make room for the eggs.
  4. Crack an egg into each squash half and sprinkle with crumbled bacon.
  5. Return the squash to the oven and bake for 10-15 minutes, or until the eggs are cooked to your desired consistency.
  6. Garnish with fresh thyme and serve warm.

This bacon and egg stuffed acorn squash is a creative and hearty way to incorporate seasonal ingredients into your Thanksgiving meal. The sweetness of the roasted squash pairs beautifully with the savory bacon and eggs, making this dish both delicious and visually appealing.

Turkey Sausage and Egg Breakfast Frittata

This turkey sausage and egg frittata is a protein-packed, flavorful dish that’s easy to prepare and perfect for Thanksgiving morning. Filled with turkey sausage, fresh herbs, and melted cheese, it’s a versatile dish that can feed a crowd and be customized with various Thanksgiving leftovers.

Recipe:

Ingredients:

  • 8 large eggs
  • 1/2 lb turkey sausage, cooked and crumbled
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped onions
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onions and bell peppers and sauté for 3-4 minutes until softened.
  3. In a large bowl, whisk together the eggs, salt, pepper, and parsley.
  4. Stir in the cooked turkey sausage and half of the mozzarella cheese.
  5. Pour the egg mixture into the skillet over the sautéed vegetables. Cook for 2-3 minutes on the stovetop, until the edges start to set.
  6. Sprinkle the remaining cheese on top and transfer the skillet to the oven. Bake for 12-15 minutes, or until the eggs are fully set and the top is golden brown.
  7. Allow to cool for a few minutes before slicing and serving.

This turkey sausage and egg breakfast frittata is a great way to bring together the flavors of Thanksgiving in an easy, crowd-pleasing dish. Whether you serve it for breakfast, brunch, or as a lighter dinner, this frittata is satisfying, flavorful, and perfect for using up holiday leftovers.

Cranberry and Goat Cheese Egg Bites

Cranberry and goat cheese egg bites are a delightful blend of sweet, tangy, and savory flavors, perfect for a light Thanksgiving breakfast or appetizer. These bite-sized treats combine the tartness of cranberries, the creaminess of goat cheese, and fluffy eggs, making them an elegant and flavorful addition to your holiday menu.

Recipe:

Ingredients:

  • 6 large eggs
  • 1/4 cup dried cranberries
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup milk
  • Salt and pepper to taste
  • Fresh thyme for garnish (optional)
  • Cooking spray

Instructions:

  1. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.
  2. In a medium bowl, whisk the eggs, milk, salt, and pepper together.
  3. Stir in the cranberries and goat cheese.
  4. Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
  5. Bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
  6. Garnish with fresh thyme before serving.

These cranberry and goat cheese egg bites are a delightful and festive way to bring seasonal flavors into a quick and easy dish. They’re perfect for holiday breakfasts, brunches, or even as a unique appetizer, offering a beautiful combination of textures and flavors in every bite.

Roasted Turkey and Mushroom Egg Casserole

This roasted turkey and mushroom egg casserole is a rich and comforting dish that’s perfect for using up leftover Thanksgiving turkey. With earthy mushrooms, tender turkey, and fluffy eggs, it makes for a hearty breakfast or brunch option that’s simple to prepare and full of flavor.

Recipe:

Ingredients:

  • 8 large eggs
  • 2 cups cooked turkey, shredded
  • 1 cup mushrooms, sliced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 small onion, diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil or cooking spray.
  2. Heat the olive oil in a skillet over medium heat. Add the onions and mushrooms, cooking for 5-7 minutes until the onions are soft and the mushrooms are browned.
  3. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  4. Stir in the cooked turkey, mushroom mixture, and shredded cheese.
  5. Pour the egg mixture into the prepared baking dish and bake for 25-30 minutes, or until the eggs are fully set.
  6. Let the casserole cool slightly before cutting into squares and garnishing with fresh parsley.

This roasted turkey and mushroom egg casserole is a delicious, protein-packed meal that helps make the most of your Thanksgiving leftovers. Whether served for breakfast, brunch, or as a light dinner, it’s a satisfying and easy-to-make dish that’s perfect for feeding a crowd.

Thanksgiving Veggie Egg Frittata

This Thanksgiving veggie egg frittata is a healthy and vibrant dish that brings together roasted vegetables, herbs, and eggs. It’s an excellent way to use up any leftover roasted vegetables from your holiday feast, transforming them into a flavorful and nourishing breakfast or brunch option.

Recipe:

Ingredients:

  • 6 large eggs
  • 1 cup roasted vegetables (such as sweet potatoes, Brussels sprouts, or carrots)
  • 1/2 cup shredded Gruyère cheese
  • 1/4 cup milk
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Fresh chives for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk the eggs, milk, dried thyme, salt, and pepper together.
  3. Heat the olive oil in an oven-safe skillet over medium heat. Add the roasted vegetables and sauté for 2-3 minutes to warm them through.
  4. Pour the egg mixture over the vegetables and cook for 2-3 minutes until the edges start to set.
  5. Sprinkle the shredded cheese on top and transfer the skillet to the oven.
  6. Bake for 12-15 minutes, or until the eggs are fully set and the top is golden brown.
  7. Garnish with fresh chives and serve warm.

This Thanksgiving veggie egg frittata is a wholesome, nutritious dish that highlights the flavors of your holiday vegetable sides. It’s a great way to reduce waste and enjoy a healthy meal after the Thanksgiving feast, combining hearty veggies with the richness of eggs for a complete and satisfying dish.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.