Breakfast Stuffing Waffles Are A Delicious Way To Use Up Thanksgiving Leftovers — RECIPE

Looking for an escape from your usual Thanksgiving leftover sandwich? Try out these breakfast stuffing waffles by Oh Bite It.

Do you have any Thanksgiving leftovers still hanging around? Do you suffer from “I Don’t Know How to Judge the Right Amount of Food for a Crowd-itis"? Do you typically have about 10 to 12 guests over for dinner, yet insist on cooking for 50? If you answered yes to any of those questions, then you’ll want to stick around — this recipe for breakfast stuffing waffles could be for you! Especially if you are sick and tired of the typical re-do and re-use abuse of day-old food fare. We need something original and delicious to breath new life into that old grub, and I think I might have found just the thing.

I took yesterday’s stuffing and turned it into today’s gourmet breakfast! That’s right, I waffle-ized that stuffing, and then I topped it with a perfectly poached egg. BOOM! Breakfast is served! A little Hollandaise sauce drizzled on the top would be nice, don't you think?

Good morning to you, and goodbye to those leftovers! Here is everything you need to get started on the most delicious post-Thanksgiving masterpiece your taste buds will ever come in contact with.

What You'll Need:

The Waffles:

  • 2 cups of stuffing
  • 1 egg

The Topping:

  • Poached/fried eggs for the top (one per each stack of stuffing waffles)
  • Black pepper to taste — or any other toppings you’d like!


1. Mix the stuffing with one beaten egg until well combined. Place the stuffing into your waffle iron, and cook until firm and golden.

2. Now stack up those waffles, and place a poached or fried egg right on top! If you’re making a big batch and/or not serving them right away, put the waffles on a sheet pan in a low oven (200-250 degrees) to stay warm and toasty until you’re ready to serve.

3. Serve warm. Enjoy!

For more ways to use up those Thanksgiving leftovers, check out Bustle on YouTube.

Bustle on YouTube

Images: Oh Bite It