A Breakfast Egg Bake in a dish and cranberry sauce on toast

Good morning! I hope everyone had a lovely and relaxing Thanksgiving.  Our family sure did! We spent a long day eating, relaxing, playing games, and being thankful for everything we have.

I have always thought that Thanksgiving leftovers were just as important and as exciting as the actual Thanksgiving day meal. I love to use the leftovers in all kinds of ways. Here are a few ideas for you to use up those leftovers!

#10: Use eggnog as creamer for your coffee. Top with some pumpkin pie spice!

A little eggnog in a cup of coffee with pumpkin pie spice on top

#9: Boil your turkey bones and any leftover veggies and garlic to make some delicious homemade turkey stock!

#8: Use your turkey stock, leftover turkey meat, and mashed potatoes for Turkey and Noodles!

Turkey and Noodles in a bowl

#7: Make a Thanksgiving leftover grilled cheese! I always use turkey, cranberry sauce, stuffing, and cheese of course!

#6: Make a corn chowder with all that leftover corn that you thought you needed on the table but nobody ate because you were eating all of the other stuff.

#5: Use cranberry sauce as jam on toast!

Cranberry sauce on toast

#4: Make a Thanksgiving leftover Shepherd’s Pie. Layer turkey meat, stuffing, corn, and cheese and drizzle with gravy. Top with mashed potatoes and bake! (If you like the savory/sweet thing, some cranberry sauce would be good in there too!)

#3: Pour cranberry sauce over cream cheese and serve with crackers as a snack for guests who are still in town.

#2: Mash up sweet potato casserole and use it as topping for pancakes or waffles.

#1: Make a breakfast egg bake. Put leftovers (such as sweet potatoes, stuffing, or mashed potatoes) in an oven proof dish. Crack some eggs over top, and put under the broiler for a few minutes.

Breakfast Egg Bake in a dish

Sweet potatoes are one of my most favorite foods. I had no idea until recently how controversial they are. Kind of like cilantro. You either love them or hate them. Well I definitely LOVE them. I found out that most of my in-laws were not fans of the traditional sweet potato casserole so I had decided that I was going to try something new with them. I wanted to do a savory take on it.

Breakfast Egg Bake with sweet potato

I thought about it all week and dreamed up this amazing combination of mashed sweet potatoes, cheddar cheese, bacon and rosemary. Then Rachael Ray made almost the exact recipe on her show this week! That jerk! She totally stole my idea. But the dish was incredibly delicious and I used the leftovers in an egg bake this morning. So here is MY recipe for a savory sweet potato mash.

A Breakfast Egg Bake with sweet potato in a dish and cranberry sauce on toast

A Breakfast Egg Bake in a dish and cranberry sauce on toast
Yield: 6 Servings

Sweet Potato and Bacon Egg Bake

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 3 lbs sweet potatoes
  • water
  • 1/2 cup milk
  • 1/2 stick butter
  • 2 cups shredded sharp cheddar cheese + 1 handful for topping
  • 2 TBSP chopped fresh rosemary
  • pepper
  • 1/2 lb bacon, cooked crisp


  1. Peel and cube sweet potatoes. Cover sweet potatoes with cold water in a large stock pot. Put over medium-high heat and bring to a boil. Turn down heat and simmer until potatoes are tender. Strain.
  2. Put cooked potatoes back into the pot over medium heat and add the milk and butter and begin mashing. Add the cheddar cheese, rosemary, and pepper to taste and continue mashing until all combined and smooth.
  3. Chop up or crumble the bacon and fold into the potatoes, reserving a small amount for the top.
  4. Pour into a baking dish, top with a handful of cheese and the reserved bacon.
  5. Heat in a 350F oven until the cheese is melted.

Nutrition Information:

Amount Per Serving: Calories: 435