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Mashed Potato Waffle Turkey Breakfast Melt

Need turkey leftover inspirations?  Look no further! Chef Emily Ellyn’s Mashed Potato Waffle Turkey Breakfast Melt will soon be known as the ultimate thanksgiving leftover go-to in your home. There are mashed potatoes (in the waffles!), turkey and cranberry sauce (from the holiday dinner!), cranberry cheddar cheese, spicy mustard, and, of course, an over easy egg on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 8 breakfast sandwiches

Serves: 8



Breakfast Sandwich:

  • 1 (7-ounce) package Great Midwest® Cranberry Cheddar cheese, sliced
  • 8 hearty slices cooked turkey
  • ½ cup Dijon mustard
  • 8 large eggs, cooked
  • 2 cups fresh cranberry sauce

Mashed Potato Waffle:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ½ cup coconut milk or whole milk, almond milk, cashew milk
  • ¼ cup coconut oil
  • 1 cup cooked mashed potatoes
  • 3 large eggs
  • ¼ cup light brown sugar
  • 1 3/4 cups unbleached, all-purpose flour, or whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt


Preheat oven to 375°F and preheat waffle iron according to the manufacturer’s instructions. Line a baking sheet with parchment paper or a Silpat mat.

Prepare breakfast sandwich ingredients so they are ready for assembly.

Make the mashed potato waffles in a blender or food processor fitted with a blade. Pulse together the Frigo® Whole Milk Ricotta Cheese, milk, coconut oil, mashed potatoes, eggs, and brown sugar until all ingredients are evenly incorporated, about 1 minute. Be sure to scrape down the sides between pulses.

In a small mixing bowl, whisk together all-purpose flour, baking powder, black pepper, and salt.

Slowly add the dry ingredients to the blender and pulse together until just combined, being careful not to overmix.

Spoon or pour about ⅔ cup of waffle batter into the hot waffle iron and cook according to the manufacturer’s instructions, about 2 to 3 minutes. Remove hot waffle from the waffle iron, cut into quarters, and place half on the lined baking sheet. Reserve the remaining quartered waffles for serving. Place slices of Great Midwest® Cranberry Cheddar cheese on one of the quarter triangles of waffle followed by a slice of turkey and smear with whole grain mustard. Cook in the oven for 5-6 minutes or until turkey is heated through and cheese is hot and bubbly.

Meanwhile, make the eggs over easy with runny yolks. Heat olive oil in a 9-inch sauté pan on medium until sizzling. Crack the eggs carefully into the saute pan so you don’t break the yolk and lower heat to medium-low. Season with a sprinkle of salt and pepper. When the whites of the eggs just start to turn solid on the edges (about 2 minutes), add two tablespoons of water to the skillet and cover. Cook for an additional two minutes until egg whites have just turned solid and the yolk is still runny.

With a rubber spatula, carefully loosen the eggs from the sauté pan and slide onto each of the hot waffles topped with turkey and melted cheese. Spoon cranberry sauce on top of each egg and top the sandwiches with remaining waffle quarters.

Serve and enjoy a mouth-watering and oh, so satisfying breakfast!