Egg Sandwiches for a Crowd

Egg Sandwiches for a Crowd
© Provided by Martha Stewart

From: Martha Stewart

Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.

More Recipe: Spanish Omelet

15 mins
Total: 40 mins
Yield: Makes 8 sandwiches


  • 12 large eggs
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 1 cup shredded cooked turkey
  • 1 cup baby spinach
  • 6 slices cooked bacon, broken into pieces
  • 1 1/2 cup shredded Swiss cheese, divided
  • Dijon mustard and mayonnaise, for serving
  • 8 to 16 slices toasted bread, for serving


Step 1

Preheat oven to 400 degrees with rack in center.

Step 2

In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.

Step 3

Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.

Step 4

Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.

More Recipe: Sausage-Hash Brown Breakfast Casserole

See more at Martha Stewart

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Food Magazine: Egg Sandwiches for a Crowd
Egg Sandwiches for a Crowd
Put leftover Thanksgiving turkey to good use and make a quick, no-fuss frittata in a baking dish. It's an easy, crowd-friendly recipe for brunch.
Food Magazine
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