Recipe courtesy of Ree Drummond
Day After Thanksgiving Breakfast Sandwiches
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 455
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 21 g
- Cholesterol
- 233 mg
- Sodium
- 902 mg
Meals made with leftovers are often more popular than the main feast! Ree transforms next-day ham, gravy and cranberry sauce into a delicious dish of breakfast sandwiches.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 455
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 21 g
- Cholesterol
- 233 mg
- Sodium
- 902 mg
Ingredients
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Directions
- Bake the biscuits according to the package instructions.
- Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon each of butter and oil to the skillet. Sear the ham and heat through, letting it brown in spots, 1 to 2 minutes per side. Remove from the skillet and top each with a slice of provolone.
- Add the remaining 2 tablespoons each butter and oil, allowing the butter to melt. Add the eggs and sprinkle the yolks with salt and pepper. Cook to your liking, 4 to 7 minutes. Remove the eggs to a paper towel-lined plate.
- Add the gravy to the skillet and heat through, then remove from the heat.
- To build the sandwiches, split the biscuits and add 2 tablespoons of the cranberry sauce to each bottom half. Top each with a provolone-covered ham slice and an egg. Top with the other half of the biscuit, spooning over the gravy to finish.
