Looking for a way to use up those Thanksgiving leftovers? Try this veggie-packed breakfast frittata is made with roasted Brussels sprouts, butternut squash and sage. This fluffy and flavorful frittata is easy to whip up in just 30 minutes!

One speckled plate with one piece of frittata with bite taken out. Black iron cast iron pan with remaining frittata above.

Why I like this recipe!

As a registered dietitian and Mama, there’s nothing I love more than repurposing leftovers and cutting back on food waste. Seriously, food waste is a huge pet peeve of mine (which makes it challenging with a picky toddler at home!)

During the holidays, especially after Thanksgiving, there tends to be TONS of food leftover. And as much as I love a Thanksgiving plate on repeat the next day, it’s nice to be able to switch things up too. I mean that same leftover plate gets a little old after a while!

This Thanksgiving leftover breakfast frittata is the perfect opportunity to recycle those vegetable and herb leftovers and transform them into something new while keeping the warm and cozy flavors of the holiday.

In this veggie-packed frittata, I use a couple common roasted veggies that get served at Thanksgiving – Brussels sprouts and butternut squash – and a common herb used (sage!) but you can use whichever leftover veggies you served the night before! It’s a very easily customizable recipe. You can even add some leftover turkey for an extra protein boost (or turkey bacon if you have it on hand!).

Plus, I’m all about meals that can be made in 30 minutes or less, and this is one of those quick breakfasts!

Ingredients You’ll Need

ingredients for thanksgiving breakfast frittata laid on marble surface with black text overlay for each

Notes on ingredients:

eggs: helps to bind the ingredients and serves as a great source of protein.

butternut squash: adds a sweet, nutty flavor.

Brussels sprouts: a great source of fiber with a slight bitterness.

greek yogurt: adds richness, moisture, and a velvety texture.

cheese: adds umami salty flavor and richness.

onion: adds aromatic flavor.

sage: adds an earthy, slightly peppery flavor with notes of mint, eucalyptus, and lemon – aka gives those holiday flavor vibes!

garlic: adds a punch of flavor.

Eggs are super nutrient dense!

As a dietitian, I eat a lot of eggs and for good reason. Not only are they filling, satisfying, and a great vessel for leftovers, they’re also a nutrient powerhouse!

Eggs are high in protein, dietary fat, and contain over 13 different vitamins and minerals!

How To Make Thanksgiving Breakfast Frittata

  1. Preheat oven. Preheat oven to 350 degrees F.
  2. Make egg mixture. Whisk together eggs, Greek yogurt, salt and pepper until combined.
  3. Sauté aromatics. Cook onion over medium heat until translucent, about 5 minutes. Add garlic and sage and cook until fragrant, about 1 minute.
  4. Add veggies: Cook butternut squash and Brussel sprouts until heated through, about 2 minutes.
  5. Cheese, please! Sprinkle cheese over the veggies
  6. Add eggs. Pour egg mixture evenly over veggies and cheese.
  7. Start on the stovetop. Cook over stovetop, stirring occasionally, until edges begin to set and start to pull away from the pan, about 2-5 minutes.
  8. Finish it in the oven! Transfer pan to oven and bake until frittata is set, about 10-15 minutes. Let cool for 5 minutes before serving.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

cast iron pan

mixing bowl

Expert Tips!

  1. Customize your frittata! Use whatever cooked veggies you have leftover from the night before -just make sure they are chopped into 1/2-inch pieces and total 2 cups. For more savory flavor, add some leftover chopped turkey (or turkey bacon if you have it on hand!).
  2. Raw veggies? Roast ’em first! If you’re starting with raw veggies, preheat oven to 425 degrees F. Measure 2 cups Brussels sprouts and 2 cups butternut squash. Cut into 1/2-inch pieces or quarters. Toss veggies with 1 tablespoon olive oil and season with salt and pepper. Roast, stirring half way through, until tender, about 20-30 minutes.
  3. How to know if it’s set. To check if the frittata is set, cut a small slit in the center. If raw eggs run into the cut, bake for a few minutes more. Or give the pan a shake – the center should still have a slight jiggle to it (the frittata will continue to cook once you remove it from the oven).
Thanksgiving leftover breakfast frittata with sage leaf in middle in cast black iron pan with rust colored napkin on top

Storage and Preparation

This frittata can be stored in the refrigerator in an airtight container for up to 3-4 days. Let frittata cool completely before storing. To reheat, warm in microwave for about 60 seconds.

It can also be stored in the freezer for up to 2-3 months. To store, let cool completely then cut into individual portions and transfer to an airtight container or resealable plastic bag.

Recipes That Pair Well

Oat Flour Banana Bread

Pomegranate Smoothie

Whole Wheat Butternut Squash Banana Bread

Instant Pot Whole Wheat Bread (No Knead!)

For more Thanksgiving inspiration, check out these recipes below!

Tempeh Pumpkin Hash

Vegetarian Stuffed Acorn Squash

Butternut Squash Hash with Eggs

Slow Cooker Mushroom Stuffing

Instant Pot Green Bean Casserole

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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30-Minute Thanksgiving Leftover Breakfast Frittata


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5 from 1 review

Description

Looking for a way to use up those Thanksgiving leftovers? Try this veggie-packed breakfast frittata is made with roasted Brussels sprouts, butternut squash and sage. This fluffy and flavorful frittata is easy to whip up in just 30 minutes!


Ingredients

Scale
  • 8 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 small to medium yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons chopped sage
  • 1 cup roasted butternut squash (cut into 1/2-inch pieces)
  • 1 cup roasted Brussels sprouts (quartered)
  • 1 cup grated asiago or Gruyere cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together eggs, Greek yogurt, salt and pepper until combined.
  3. Heat oil in a 10-inch cast iron pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sage and cook until fragrant, about one minute.
  4. Add butternut squash and Brussels sprouts and cook until heated through, about two minutes.
  5. Sprinkle cheese over the veggies and pour egg mixture over top. Tilt the pan to make sure eggs are evenly distributed.
  6. Cook over stove top, stirring occasionally, just until the edges begin to set and pull away from the pan, about 2-5 minutes.
  7. Transfer pan to oven and bake until frittata is set, about 10-15 minutes. Let frittata sit for 5 minutes before serving.

Notes

  1. If you’re starting with raw veggies, preheat oven to 425 degrees F. Measure 2 cups Brussels sprouts and 2 cups butternut squash. Cut into 1/2-inch pieces or quarters. Toss veggies with 1 tablespoon olive oil and season with salt and pepper. Roast, stirring half way through, until tender, about 20-30 minutes.
  2. To check if the frittata is set, cut a small slit in the center. If raw eggs run into the cut, bake for a few minutes more. Or give the pan a shake – the center should still have a slight jiggle to it (the frittata will continue to cook once you remove it from the oven).
  3. Feel free to customize add-ins! Adding turkey bacon or leftover turkey would add more savory flavor. Use whatever roasted veggies you have from Thanksgiving night – just make sure it adds up to about 2 cups total. You can switch up the cheese too depending on what you have on hand.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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4 Comments

  1. It looks delicious! I can’t wait to try this recipe this weekend

  2. Love that you used Butternut squash and brussel sprouts in this yummy breakfast!

  3. Frittatas are the perfect way to use up leftover veggies! I love brussels or broccoli with butternut squash too. Such a change from a typical egg dish 🙂