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Get the most out of the Thanksgiving morning and try these delicious morning Thanksgiving 3 Food Breakfast ideas for a warm, cozy, and delicious breakfast like ever.

1- Thanksgiving Breakfast Casserole

-          1 large yellow onion, diced 

-          12 large eggs 

-          2 cups whole milk 

-          2 Granny Smith apples, diced

-          2 pounds sage sausage

-          1/2 cup half-and-half 

-          Kosher salt and freshly ground black pepper 

-          Salted butter, for greasing the lasagna pan 

-          6 cinnamon raisin English muffins, cut into bite-size chunks 

-          2 1/2 cups grated white Cheddar 

-          2 tablespoons chopped fresh parsley 

Instructions

1.   Set a large skillet over medium heat and add the sausage. Cook until browned and cooked through, 7 to 9 minutes. Remove the sausage with a slotted spoon and drain on a paper towel lined plate. Without cleaning the skillet, add the apples, onion and sage and cook until the onion has softened, 2 to 3 minutes. Remove the pan from the heat and set aside.
2. Mix together the eggs, milk and half-and-half in a large pitcher or bowl. Season with salt and pepper and set aside.
3. Grease a large casserole dish with some butter. Layer in half the English muffins, half the sausage, half the apple/onion mixture and half the cheese. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
4.  Remove the pan from the fridge 20 to 30 minutes before baking. Preheat the oven to 350 degrees F.
5. Replace the plastic wrap on top of the casserole with aluminum foil. Bake for 35 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more.
6.  Sprinkle with the chopped parsley. Serve warm and enjoy.

2- LEFTOVER TURKEY AND SWEET POTATO FRITTAta 

INGREDIENTS

·      5 large eggs

·      3 large egg whites

·      1 tsp kosher salt

·      freshly cracked black pepper

·      1 oz grated Gruyere cheese, omit for Whole 30

·      2 teaspoons olive oil

·      1 small onion, chopped

·      12 ounces peeled Sweet Potatoes, diced into 1/2-inch pieces

·      1 tsp fresh or 1/2 tsp dried thyme

·      1/4 teaspoon garlic powder

·      1/4 teaspoon paprika

·      6 oz leftover turkey breast, chopped

·      1 loose cup baby spinach, roughly chopped

INSTRUCTIONS

1.  Preheat the oven to 400°F.
2. Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.
3.   Heat a 10-inch nonstick oven safe skillet over medium heat.
4. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
5.  Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.
6. Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.
7.  Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
8.  Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.

Check this Caramalized ,Onion Pepper, and Zucchini Fritata. 

3- TURKEY SWEET POTATO SHEPHERD’S PIE

INGREDIENTS

For the potatoes:

·      1-1/2 lbs sweet potatoes, peeled, diced

·      3 cloves garlic

·      1/2 cup 1% milk

·      1/4 cup chicken broth

·      2 tbsp reduced-fat sour cream

·      kosher salt and pepper to taste

For the filling:

·      1 lb 93% lean ground turkey

·      1 tsp olive oil

·      1 medium onion, diced

·      1 celery stalk, chopped

·      1 parsnip, diced

·      2 cloves garlic, diced

·      8 oz mushrooms, diced

·      10 oz frozen mixed vegetables

·      2 tbsp flour, leave out to make gluten-free

·      1 cup fat-free low-sodium chicken broth*

·      2 tsp tomato paste

·      1 tsp Worcestershire sauce

·      1 tsp freshly chopped rosemary

·      salt and pepper

·      paprika

 

INSTRUCTIONS

1.  For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
2. Preheat oven to 400°F.
3. For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
4. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
5.  Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
6. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
7.  In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
8. Top each with 1/2 cup mashed sweet potatoes.
9.  Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point).
10.  Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
11.  Remove from oven and let it cool 10 minutes before serving.

 Check also this 4 Thanksgiving breakfast food ideas. 

Have a wonderful Thanksgiving.