Close-up of Day After Thanksgiving Breakfast Sandwiches, as seen on The Pioneer Woman, season 32.
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
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.



  1. Bake the biscuits according to the package instructions.
  2. 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.
  3. 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.
  4. Add the gravy to the skillet and heat through, then remove from the heat.
  5. 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.