Thanksgiving Leftovers Breakfast Ideas Kids Will Eat

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The Friday after Thanksgiving, I opened the fridge to a shelf of beige containers while my five-year-old announced she was “done with turkey forever.”

So I scooped cold stuffing into the waffle iron. Minutes later she was dunking a crispy golden square in maple syrup and asking for another.

That’s the trick with Thanksgiving leftovers breakfast: change the shape, texture, and temperature so dinner food feels like breakfast. Cold stuffing is leftovers. Stuffing waffles are a treat.

Below: the food safety rules, a leftover-to-breakfast matching table, recipes for hash, stuffing waffles, potato pancakes, a make-ahead casserole and turkey patties, sweet options, a day-by-day plan, and an age guide.

In this article (18 sections)

1. Food Safety First (The Short, Non-Scary Version)
2. The Leftover-to-Breakfast Matching Table
3. Turkey and Sweet Potato Hash
4. Stuffing Waffles (The One Everyone Asks About)
5. Crispy Mashed Potato Pancakes
6. The Thanksgiving Leftovers Casserole You Can Build the Night Before
7. Turkey Breakfast Patties
8. Biscuits and Turkey Gravy
9. Dinner Rolls: Your Secret Breakfast Weapon
10. The Sweet Side: Cranberry, Sweet Potato, and Pie for Breakfast
11. Mac and Cheese Waffle Squares (For the Brave)
12. Veggie Egg Muffins for the Leftover Vegetable Stragglers
13. A Day-by-Day Plan for the Weekend After Thanksgiving
14. How to Get Kids to Actually Eat Leftovers (Without Bribery)
15. Adapting for Different Ages
16. Storing and Freezing Your Breakfast Leftovers
17. Frequently Asked Questions
18. Pick One or Two and Start

Food Safety First (The Short, Non-Scary Version)

Before we get creative, a few ground rules. They take two minutes to read and they’re what let you relax for the rest of the weekend.

• Use a thermometer. A cheap instant-read thermometer is worth having. Casseroles should be hot all the way through, not just on top, and anything past day 4 should be tossed, not frozen.
• Reheat only what you’ll eat. Repeated cooling and reheating isn’t great for quality or safety. Portion before you reheat.
• Freeze early. If you know you won’t get to the turkey by Sunday, freeze it Friday. Slice or shred it, pack it flat in freezer bags, and label it with the date.
• Use shallow containers. Big deep bowls of mashed potatoes cool slowly in the middle. Shallow containers chill faster.

The Leftover-to-Breakfast Matching Table

This is the page you’ll want to screenshot or bookmark. Find the container in your fridge, find the breakfast.

Print it, tape it to the fridge, and let the kids “shop” for what they want to eat. Kids who choose are kids who eat.

Turkey and Sweet Potato Hash

Hash is the gateway recipe for Thanksgiving leftovers breakfast. It’s forgiving and fast, and you can use whatever’s left in the fridge. The magic is the crispy bits. Soft, moist leftover turkey on its own tends to read as “dinner from yesterday.” Browned in a hot skillet with potatoes, it reads as diner food.

What you need:

• 2 tablespoons butter or oil
• 1 small onion, diced fine (optional, skip it for super-picky eaters or grate it so it vanishes)
• 2 cups cooked sweet potato or regular potato, cut into small cubes (roasted sweet potatoes work great, so do plain boiled potatoes)
• 1½ cups cooked turkey, chopped small
• ½ teaspoon smoked paprika or a pinch of poultry seasoning
• Salt and pepper, lightly
• 4 eggs, for frying on top (cooked until the yolks are firm for kids under 5)
• A splash of leftover gravy (optional)

How to make it:

1. Heat the pan. Heat a big skillet (cast iron if you have it) over medium-high heat with the butter.
2. Soften the onion. Cook it for 2 to 3 minutes until soft.
3. Crisp the potatoes. Add them in a single layer and don’t stir for 3 to 4 minutes. If you stir constantly, you steam instead of crisp.
4. Add the turkey. Flip, add the turkey and seasoning, and cook another 4 to 5 minutes, pressing down lightly with a spatula.
5. Moisten if needed. If it looks dry, drizzle in a spoonful of gravy and let it cook down.
6. Cook the eggs. Push the hash to the sides, crack the eggs into the middle, cover, and cook until the whites and yolks are completely firm, about 5 to 6 minutes. That’s the rule for kids under 5. Adults can keep theirs runny.

Kid-Proofing the Hash

• Cut everything small. A kid who finds a chunk of turkey the size of a golf ball will stop eating. A kid who sees confetti-sized bits won’t notice.
• Serve the egg on the side for kids who object to “touching foods.” Hash in one pile, egg in another, ketchup within reach.
• Let them name it. In our house it’s “Pilgrim Pan.” Silly works.
• Toddlers: keep the potatoes soft and the turkey finely shredded or minced. Skip the added salt and the smoked paprika if your little one is sensitive.

If your family leans toward heartier morning meals, this is also one of the more filling options on this page. For a deeper look at building protein-forward mornings, check out our guide to high-protein meals and snacks for kids by age.

Stuffing Waffles (The One Everyone Asks About)

This is the recipe that gets forwarded. It’s also the most forgiving, since stuffing is basically seasoned bread, and bread loves a waffle iron.

What you need:

• 3 cups cold leftover stuffing (crumbly is fine; the egg holds it together)
• 2 eggs, beaten
• ¼ cup shredded cheese (optional but delicious)
• A little butter or cooking spray for the iron
• To serve: maple syrup, warm cranberry sauce, a fully cooked fried egg (firm yolk for kids under 5), or a spoonful of gravy

How to make it:

1. Heat the iron. An adult preheats the waffle iron on a medium-high setting and greases it well.
2. Mix. Combine the cold stuffing, beaten eggs and cheese. It should be sticky and hold together when pressed. If it feels dry, add a splash of milk or another whole beaten egg. If it feels wet, add a spoonful of flour or a handful of breadcrumbs.
3. Pack it in. An adult packs about ½ to ¾ cup of the mixture into the iron, pressing gently with the back of a spoon.
4. Cook. Close and cook 4 to 6 minutes, until deeply golden and crisp. Stuffing waffles take longer than batter waffles, so don’t pry the lid open early. Check the first waffle with an instant-read thermometer; if the center is under 165°F, return it to the iron for another minute.
5. Lift out. They’re more fragile than a regular waffle, so use a fork and a spatula together.

Ways to Serve Them

If you don’t own a waffle iron: press the same mixture into patties and pan-fry them in butter, 3 to 4 minutes per side. You’ll get a crispy “stuffing cake,” which is just as good.

Stuffing with sausage, apples, or celery: these all work fine. If your stuffing has big pieces of celery or onion that your kid picks out, mash the mixture a little more before cooking so the pieces blend in.

Crispy Mashed Potato Pancakes

If there’s one thing that always has leftovers, it’s mashed potatoes. Even a modest batch seems to multiply in the fridge. The good news: mashed potato pancakes are the easiest, crunchiest, most kid-approved thing you can make with them.

What you need:

• 2 cups cold mashed potatoes
• 1 egg
• ¼ to ⅓ cup flour (start with ¼ cup and add more only if the mixture is too wet to shape)
• ¼ cup shredded cheese (optional)
• 2 tablespoons chopped green onion or chives (optional, or leave them out for picky eaters)
• Butter or oil for the pan

How to make it:

1. Stir the mashed potatoes, egg, flour, and cheese together. The dough should be soft but shapeable.
2. With floured hands, form 8 patties about ½ inch thick.
3. Heat a skillet over medium heat with a generous amount of butter or oil.
4. Cook 3 to 4 minutes per side, until deeply golden. Don’t flip too early or they’ll fall apart.
5. Serve warm with scrambled eggs, applesauce, sour cream, or a little shredded turkey on top.

A note on texture: if your mashed potatoes were very buttery or loose (lots of milk or cream), you’ll need a bit more flour. If they were firm and dry, you may need a splash of milk instead.

Toddler-friendly version: cut cooled pancakes into strips or small squares. They’re soft, easy to grip, and the cheese adds a little fat and calcium. For babies, offer egg, dairy and wheat separately first, per your pediatrician’s advice, before serving mixed dishes like this one. Then skip the cheese, chives and added salt, and serve soft, crust-free finger-sized pieces.

The Thanksgiving Leftovers Casserole You Can Build the Night Before

Now for the real winner for busy mornings: a Thanksgiving leftovers casserole that you assemble Friday night or Saturday and bake while everyone’s in pajamas. It’s a breakfast strata at heart, just with stuffing and turkey instead of plain bread and sausage.

What you need:

• 3 to 4 cups cubed leftover bread or rolls, or a mix with stuffing (use fewer bread cubes if adding stuffing)
• 1½ to 2 cups chopped cooked turkey
• 1 to 1½ cups leftover vegetables (green beans, roasted carrots, Brussels sprouts, or a spoonful of green bean casserole), chopped small
• 1 cup shredded cheese (cheddar, Swiss, or a blend)
• 6 eggs
• 1½ cups milk
• ½ teaspoon salt (adjust based on how seasoned your leftovers already are)
• Black pepper, a pinch of poultry seasoning or dried sage
• Optional: ½ cup leftover gravy, dolloped over the top

How to make it:

1. Grease a 9×13 baking dish.
2. Spread the bread or stuffing evenly across the bottom.
3. Layer the turkey, vegetables, and half the cheese on top.
4. Whisk the eggs, milk, salt, pepper, and seasoning together. Pour it slowly over everything, pressing down lightly so the bread soaks it up.
5. Top with the remaining cheese. Cover tightly and refrigerate at least 1 hour, or overnight.
6. In the morning, heat the oven to 350°F. Bake uncovered for 40 to 45 minutes, until the center is set and the top is golden. A knife inserted in the middle should come out clean, and the internal temperature should reach 165°F.
7. Let it rest 5 minutes before slicing.

How to Customize It for Your Family

• Picky kid who hates “mixed” foods: bake some of the mixture in a muffin tin as individual egg cups. They’re less overwhelming than a big square of everything.
• Dairy-free: swap the milk for unsweetened oat or soy milk, and use dairy-free cheese or skip it.
• Extra protein: add an extra egg or two, or serve with Greek yogurt on the side.
• Make it sweet instead: use dinner rolls, skip the turkey and veggies, and swap the seasonings for cinnamon, a tablespoon of maple syrup, and a handful of dried cranberries. That’s a French toast bake, and it’s heaven.

This is also the recipe I’d freeze. Bake it, cool it fully, cut it into squares, and wrap each piece individually. Then it joins your other grab-and-go options (we have a whole list in our breakfast meal prep for busy mornings guide).

Turkey Breakfast Patties

This one is for the kid who won’t touch a piece of turkey on a plate but will happily eat a “sausage.”

What you need:

• 2 cups finely chopped or pulsed leftover turkey (a food processor makes this a 10-second job)
• 1 egg
• ¼ cup breadcrumbs, crushed stuffing, or crushed crackers
• ½ teaspoon dried sage
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika (optional)
• A small pinch of salt and pepper
• 1 tablespoon maple syrup (optional, ages 1+; gives that breakfast-sausage sweetness)
• Oil or butter for the pan

How to make it:

1. Mix everything except the oil in a bowl until it holds together.
2. Shape into small patties, about 2 inches wide and ½ inch thick.
3. Heat oil in a skillet over medium heat. Cook 3 to 4 minutes per side until browned and hot through (165°F).
4. Serve alongside pancakes, tucked into a roll, or crumbled into scrambled eggs.

Why it works: leftover turkey can be dry. The egg and breadcrumb give it moisture and structure, and the sage and maple make it taste like the breakfast sausage kids already know. These freeze well, too. Flash-freeze them on a tray, then bag them for reheating in the toaster oven on a school morning.

Biscuits and Turkey Gravy

This might be the coziest weekend-after-Thanksgiving breakfast of all.

1. Warm 1½ to 2 cups of leftover gravy in a saucepan over medium-low heat. If it’s too thick, thin it with a splash of milk or broth. Bring it to a rolling boil, stirring, then reduce to a simmer.
2. Stir in 1 cup of chopped leftover turkey and let it simmer a few minutes.
3. Split warm biscuits (or leftover dinner rolls, toasted) and ladle the turkey gravy over the top.

For kids who find gravy “weird,” serve it on the side as a dip. Dunking is always more fun than pouring.

Dinner Rolls: Your Secret Breakfast Weapon

Leftover rolls go stale fast, but stale bread is exactly what you want for breakfast. Three ways to use them:

Overnight Roll French Toast Bake

Tear 6 to 8 rolls into chunks and place them in a greased 8×8 dish. Stale rolls should be dry, not moldy, so toss any with mold. Whisk 4 eggs, 1½ cups milk, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 2 tablespoons maple syrup. Pour over, cover, and chill overnight.

Keep it in the fridge the whole time it soaks, and bake it within 12 to 24 hours. Bake at 350°F for 35 to 40 minutes, until a knife in the center comes out clean and it reaches 165°F. Serve with yogurt and fruit.

Mini Turkey Breakfast Sliders

Split rolls, add a scrambled egg, a slice of cheese, and a little shredded turkey. Toast the assembled sliders in the oven for 5 to 7 minutes at 350°F. Wrap individually in foil for easy handling.

Egg-in-a-Roll

Cut a small well in the center of a roll and place it in a buttered skillet or muffin tin. Crack an egg into the hole, then bake or fry until the white and yolk are completely firm for kids under 5. Older kids and adults can have theirs softer. It’s cute, filling, and uses just one roll and one egg per kid.

The Sweet Side: Cranberry, Sweet Potato, and Pie for Breakfast

Not every kid wants savory in the morning. Here’s how to turn the sweeter leftovers into something that feels like a treat but still gives them some real nutrition.

Cranberry Sauce Swirl

Cranberry sauce is tart and sweet, which makes it a natural for yogurt, oatmeal, and toast. Stir a spoonful into plain yogurt, swirl it through warm oatmeal, or spread it on toast with cream cheese or nut butter. If you made homemade cranberry sauce with whole berries, mash them a little first for younger eaters. Whole cranberries can be a choking hazard for toddlers.

Sweet Potato Pancakes

Mix 1 cup mashed sweet potato (leftover casserole works if it’s not too sugary and the marshmallow topping is scraped off), 1 egg, ½ cup milk, 1 cup flour, 1 teaspoon baking powder, and ½ teaspoon cinnamon. Cook on a greased griddle like regular pancakes. These are naturally sweet, soft, and very orange, which is a plus for the kid who is “into colors.” For more ideas with fall’s orange vegetables, see our squash recipes kids will eat roundup.

Sweet Potato Oatmeal

Stir ¼ cup mashed sweet potato into a bowl of warm oatmeal with a dash of cinnamon and a spoonful of maple syrup (for kids over 1). It’s creamy and mild, and it works for toddlers too.

Pie-and-Yogurt Breakfast Bowls

Yes, you can have pie for breakfast. Crumble a slice of pumpkin pie into a bowl, top with plain or vanilla Greek yogurt, and add a handful of berries or sliced banana. Suddenly it’s a parfait, and pumpkin pie is mostly pumpkin, eggs and milk. The yogurt adds protein and cuts the sweetness, and kids feel like they got away with something.

Skip pecan pie for kids under 4 (nut pieces) and for anyone with a tree-nut allergy.

A little perspective: one slice of pie shared across a family breakfast isn’t a nutrition crisis. A holiday weekend is not a regular Tuesday. If you want to keep a balance, pair it with protein, like eggs, yogurt, or turkey, so it doesn’t lead to a mid-morning crash.

Mac and Cheese Waffle Squares (For the Brave)

If you had mac and cheese on the table, don’t toss the extras. Cold mac and cheese firms up in the fridge, which makes it perfect for the waffle iron. Mix 2 cups cold mac with 1 egg and a handful of breadcrumbs. An adult presses it into a greased waffle iron and cooks it until crisp, 4 to 5 minutes. Check one square with an instant-read thermometer; the center should read 165°F, otherwise give it another minute. They come out like crunchy, cheesy waffle bites. Serve with a fully cooked fried egg (firm yolk for kids under 5) or fruit on the side.

Veggie Egg Muffins for the Leftover Vegetable Stragglers

Every Thanksgiving there’s a lonely cup of roasted carrots, a few Brussels sprouts, and a spoonful of green beans no one claimed. Egg muffins are the answer.

1. Heat the oven to 350°F and grease a 12-cup muffin tin.
2. Chop leftover vegetables and any leftover turkey small, and divide among the cups.
3. Whisk 8 eggs with ¼ cup milk, a pinch of salt, and ½ cup shredded cheese.
4. Pour evenly into the cups, filling each about three-quarters full.
5. Bake 18 to 22 minutes, until puffed and set.

Fridge time counts from the day the turkey and vegetables were first cooked. Make these by Saturday at the latest and eat or freeze them by Sunday. If you make them later, freeze them right away. Reheat in the microwave in 30-second bursts until hot throughout (165°F). They also freeze well, so you can pull one out on a school morning. If you’re building a stash of these, our 10-minute breakfast ideas for school mornings pairs nicely with them.

For families with egg allergies or egg-averse kids, don’t worry, there are other options. Our egg-free breakfast ideas guide has alternatives. For the sweet potato pancakes, swap each egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested a few minutes). The stuffing waffles and casserole need real eggs to bind.

A Day-by-Day Plan for the Weekend After Thanksgiving

Here’s a loose plan, because sometimes having a plan is half the battle. Adjust it to fit your leftovers.

Eat the most perishable things first (turkey, gravy, mashed potatoes) and stretch the sturdier items (stuffing, rolls, cranberry sauce) later. Portion into single servings before the first reheat, so you only warm what you’ll eat. Anything you won’t finish by Sunday goes into the freezer, not back into the fridge.

How to Get Kids to Actually Eat Leftovers (Without Bribery)

I can make the world’s best stuffing waffle, but if my kids walk in expecting a fight, they’ll make it one. A few things that have made a difference at our table.

Change the Name, Change the Mood

“Leftover turkey” sounds like homework. “Pilgrim Hash,” “Stuffing Waffles,” and “Mashed Potato Pancakes” sound like menu items. We let our kids name the dishes, and the names stuck.

Let Them Build

Set out small bowls: shredded turkey, cheese, cranberry sauce, scrambled eggs, diced sweet potato, a few toasted rolls. Let each person assemble a plate. A bowl of mix-and-match options is a low-pressure way to get kids to try food, because they stay in control.

Offer One Familiar Thing

Whenever I serve something new, I put one safe food on the table too, like fruit, toast, or yogurt. It lowers the stakes. If you have a very selective eater, our picky eater quiz can help you understand their eating style and choose the right approach.

Skip the Pressure

Say “you don’t have to eat it, but you can try one bite.” Then change the subject. Kids pick up on pressure, and it backfires. Leftover turkey will still be around tomorrow in a different form.

Involve Them in the Cooking

A child who helped make a dish is much more likely to eat it. Kids can mash potatoes, stir egg mixtures, sprinkle cheese, and shape patties at the table.

Adapting for Different Ages

Since this is a whole-family situation, here’s a quick cheat sheet.

If you’ve got a baby in the house, you might also like our breakfast ideas for 12-month-olds, which has easy finger foods that pair well with the soft options above.

Storing and Freezing Your Breakfast Leftovers

You’ve transformed the leftovers. Now what about the transformed leftovers?

• Cooked waffles and pancakes: cool completely, then freeze in a single layer on a tray before bagging. Reheat in the toaster or toaster oven.
• Casserole squares: wrap individually, freeze up to 2 to 3 months, and reheat from frozen at 350°F for 20 to 25 minutes, or microwave in 30-second bursts, flipping, until 165°F throughout.
• Turkey patties: freeze cooked patties. They reheat well in a skillet or toaster oven. If you freeze them uncooked (raw egg inside), thaw in the fridge and cook to 165°F.
• Egg muffins: cool, wrap, and freeze. Microwave in 30-second bursts until hot throughout (165°F).
• Hash: best fresh, so make only what you’ll eat and leave the eggs off any extra. Refrigerate extra hash only through day 4, counted from Thursday when the turkey and potatoes were first cooked, or freeze it the day you make it. Anything past day 4 gets tossed, not frozen. Crisp it in a skillet to reheat.
• Label everything with the date. Future you will be grateful.

One final reminder: freeze leftovers within 3 to 4 days of cooking. Once frozen, they stay safe, and after thawing in the fridge you have about 3 to 4 days to eat them. Food already past day 4 should not be frozen as a rescue.

Frequently Asked Questions

How long are Thanksgiving leftovers safe to eat for breakfast?

Cooked turkey, stuffing, mashed potatoes, and gravy are generally safe in the refrigerator for 3 to 4 days when they were chilled within 2 hours of serving. If Thanksgiving dinner was Thursday, aim to finish most of it by Sunday. Anything you won’t use by then should go into the freezer early, where it keeps its quality for a few months. Always reheat leftovers to 165°F, and bring gravy to a rolling boil. When in doubt, throw it out.

What are the best Thanksgiving leftovers ideas for picky kids?

The easiest wins are the ones that look like foods your kid already likes. Stuffing waffles resemble regular waffles, mashed potato pancakes resemble hash browns, and turkey patties resemble breakfast sausage. Serve them with familiar toppings like syrup or ketchup, keep the pieces small, and put one safe food on the plate. Letting kids name the dish or build their own plate also helps.

Can I make a Thanksgiving leftovers casserole ahead of time and freeze it?

Yes. You can assemble the casserole the night before and refrigerate it unbaked, then bake it in the morning. If you want to freeze it, bake it first, let it cool completely, cut it into squares, wrap each piece, and freeze for up to 2 to 3 months. Reheat from frozen in the oven or microwave until it’s hot throughout (165°F). Use the freshest leftovers you can, and freeze early rather than late in the 3 to 4 day window.

Can toddlers and babies eat Thanksgiving leftovers for breakfast?

Many of them, yes, with adjustments. Soft mashed sweet potato, mashed potato pancakes cut into strips, finely shredded turkey, and egg muffin strips can all work for babies who have started solids and toddlers. Skip honey before age one, go light on salt, cut firm or round foods small, and avoid whole cranberries, which can be a choking hazard. Check with your pediatrician if you have questions about your child’s specific needs or allergies.

Do I need a waffle iron to make stuffing waffles?

No. If you don’t have one, shape the stuffing and egg mixture into patties and pan-fry them in butter or oil for 3 to 4 minutes per side. You’ll get crispy, golden stuffing cakes that taste just as good. You can also press the mixture into a greased muffin tin and bake it at 375°F for about 20 minutes for stuffing muffins.

What can I do with leftovers if my family is tired of turkey?

Change the form and the flavor. Shred the turkey, blend it into a patty with egg and breadcrumbs, and season it like sausage. Or skip the turkey altogether and focus on potatoes, stuffing, rolls, and sweet potatoes. Freezing the turkey for a few weeks and bringing it back for soup or a casserole is another option, since a break often makes it feel new again. Our fall soup recipes are a good destination for any turkey you freeze.

Is it okay to serve pie for breakfast?

On a holiday weekend, a small slice of pie is fine, especially when you pair it with protein. Crumble it over plain Greek yogurt with fruit for a parfait-style breakfast, which balances the sugar with protein and keeps kids fuller. Think of it as a special-occasion treat rather than a daily habit, and remember that pumpkin pie is mostly pumpkin, eggs, and milk.

Pick One or Two and Start

You don’t need to turn every container into a Pinterest-worthy breakfast. Some mornings a stuffing waffle with a fried egg is plenty, and other mornings it’s yogurt with a spoonful of cranberry sauce. Pick one or two ideas from this page, try them while the leftovers are fresh, and let the rest go. Happy Thanksgiving, and happy breakfast.