After the holidays, it’s hard to say which is more stuffed — our belly or our fridge! The surplus of holiday food is enough to last weeks (but hey, we’re not complaining). With that being said, holiday ingredients will only stay fresh for so long, and you better believe we’re not wasting a bite. While breakfast for dinner is a fan-favorite, have you ever had dinner foods for breakfast? We’ll let you in on a secret — if you’ve never had breakfast made with leftovers, you’re missing out (think: apple cinnamon oatmeal, turkey breakfast hash, or sweet potato toast).
Breakfast is one of those meals where anything goes, which is why breakfast made with leftovers is a no-brainer. You can transform just about any food into a nourishing meal — sweet or savory. Leftover brussels sprouts? Make a breakfast hash! Have sweet potatoes to spare? Make sweet or savory toast! While we’re big on flavor, we also want to start the day off feeling nourished (especially after a few too many holiday treats). These yummy ideas are just as nutritious as they are festive and will put your leftover ingredients to great use.
Let’s get cooking, shall we?
6 Ideas for A High-Protein Breakfast Made with Leftovers
#1 Use Leftover Apples to Make Cinnamon Apple Protein Oatmeal
Transform your leftover apples into a breakfast bowl that tastes like holiday apple pie (but is actually packed with protein and nutrients). While we love this breakfast made with leftovers, it makes a great morning meal year-round, holiday season or not!
Apple Cinnamon Protein Oatmeal
- ½ cup rolled oats
- 1 cup oat milk (or dairy-free milk of choice)
- 1 apple
- ½ tsp ground cinnamon
- 1 tsp coconut oil
- 1 tsp pure vanilla extract
- ½ scoop JS Health X FitOn Cinnamon Roll protein powder
- 1 tbsp chopped pecans
- 1 tbsp chopped walnuts
- ½ – 1 tbsp pure maple syrup (or sweetener of choice)
- Optional add-ins: almond butter
- Add all the ingredients minus the protein powder, apple, pecans, walnuts, and maple syrup to a pot over medium heat. Bring to a boil and then reduce to a simmer.
- Simmer for about 5-7 minutes, stirring regularly.
- While oats are simmering, melt 1 tsp of coconut oil into a frying pan over medium heat
- Add apple, chopped walnuts, chopped pecans, and a sprinkle of cinnamon to the pan, sauté over medium-low heat until browned, about 3-5 minutes.
- Remove from heat and set aside.
- Once oats are done cooking, remove from heat and stir in the protein powder.
- If the consistency gets too thick, add a little more oat milk.
- Stir the sauteed apples and nut mixture into the pot.
- Pour into serving bowl.
- Drizzle with pure maple syrup (or sweetener of choice) and enjoy!
*Note: Protein powder is optional in this recipe, but the addition amplifies the flavor profile and offers a healthy protein boost! If leaving out, consider adding 1 tablespoon of almond butter.
#2 Add Turkey or Ham to a Breakfast Hash
There’s a reason why turkey bacon and eggs with ham are notorious breakfast staples — because they are delicious. Why ruin a good thing? When you have too much turkey or ham leftover from your holiday feast, throw it into a hash for a delicious breakfast made with leftovers. To be honest, you can make a breakfast hash out of everything but the kitchen sink, and it will still taste good!
Here’s our go-to ingredients to add to our skillet:
- Main Protein Source (turkey, ham, sausage)
- Potatoes or yams (any type)
- Any other veggies (kale, spinach, onions, garlic, mushrooms, peppers; apples work here too!)
- Top with an egg (fried, hard, or soft boiled — chef’s preference)
- Toppings: Avocado, herbs, cheese, spices, salsa
#3 Use Leftover Veggies to Make Veggie Egg Muffins
With little prep time, this yummy breakfast made with leftovers is hard to mess up but easy to please. Made with just eggs and veggies, this recipe is easily customizable. Add or remove any veggie you’d like and incorporate any add-ins! Try this simple recipe below.
Veggie Egg Muffins
Makes: 12 cups
- 12 large eggs (or half eggs, half egg whites)
- ½ cup chopped kale
- ½ cup potatoes or yams
- ¼ of a red or yellow onion, chopped
- 1 cup broccoli
- 1 cup mushrooms
- 1 diced tomato
- 1-2 tbsp fresh herbs (parsley, cilantro, basil)
- 1 pinch of sea salt & pepper
- Coconut oil for greasing
- Preheat the oven to 350 degrees F and grease a muffin tin with coconut oil.
- Add the eggs to a large mixing bowl and whisk. Whisk in the other ingredients.
- Pour the egg mixture into the muffin tins and bake for about 20 minutes or until cooked.
#4 Ditch The Bread and Use Leftover Sweet Potato to Upgrade Your Toast
Got leftover sweet potatoes? Turn them into a nourishing breakfast! Ditch the toast and upgrade to sweet potatoes — you’ll thank us later. Whether you are team savory or team sweet, you’ll love this healthy breakfast made with leftovers.
To make sweet potato toasts, simply cut sweet potatoes lengthwise and toast them. Yes, they go right in the toaster oven in place of bread! Once you have your base, add your favorite toppings! Here are some tasty ideas:
- Add avocado, top with a soft-boiled eggs and drizzle with olive oil
- Spread your favorite nut butter and top with berries
- Top with yogurt (Greek yogurt or coconut) and drizzle with honey
#5 Use Leftover Carrots to Make Carrot Cake Overnight Oats
With just nine wholesome ingredients in this recipe, breakfast made with leftovers has never been easier. A recipe that requires little prep time, little cleanup, and uses leftovers? Sign us up! If you have leftover carrots and want a seasonal (but healthy) morning treat, try this yummy FitOn PRO Carrot Cake Overnight recipe. This breakfast is free from refined sugars, dairy-free, and delicious.
Carrot Cake Overnight Oats
- ½ cup oats
- 1 tbsp chia seeds
- 1 cup almond milk, or milk of choice
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 tsp maple syrup (optional)
- 1 serving protein powder
- ½ carrot, grated
- 2 tbsp walnuts, chopped, to serve
- In a jar or bowl, combine the oats, chia seeds, almond milk or milk of choice, cinnamon, nutmeg, and sweetener of choice, if using. Stir to combine and place in the fridge for 30 minutes or overnight to soak.
- Once the oats have soaked, add the protein and grated carrot. If the mixture is too thick, add some more milk.
- Top with chopped walnuts to serve.
#6 Greek Yogurt to Make a Parfait
If you incorporated healthy holiday swaps into your holiday recipes, chances are you have Greek yogurt on hand. With about 20g of protein per cup, Greek yogurt makes a healthy meal any time of the day. Of course, breakfast is our favorite! Smear it on your bagel in place of cream cheese, add it to your smoothie or bowl of oats, or make a parfait. You really can’t go wrong with this protein-packed breakfast canvas.
If you have leftover cranberry sauce from your holiday feast, try this Greek yogurt cranberry parfait for a delicious breakfast made with leftovers.
Greek Yogurt Cranberry Parfait
- 1 cup plain or vanilla nonfat Greek yogurt
- ½ cup low-sugar granola*
- 1 cup berries
- 1-2 tbsp cranberry sauce
- 1-2 tbsp of raw honey
- ½ tsp of cinnamon
*Can substitute roasted nuts or hemp seeds in place of granola.
- In a glass jar or bowl, add ½ a cup of yogurt.
- Next, layer yogurt with ¼ cup granola, ½ cup of berries, 1 tablespoon of cranberry sauce, a drizzle of honey, and a sprinkle of cinnamon.
- Repeat Steps 1 and 2.
Turn Breakfast Into Your Favorite Meal Of The Season!
Don’t let your holiday ingredients go to waste — transform any leftover foods into a nourishing morning meal! With lots of flavor and little prepping, breakfast made with leftovers will be a holiday tradition the whole family will love. Get creative in the kitchen and try these nourishing breakfast ideas — we guarantee you’ll want to add them to your holiday recipe box.