Food & Cooking Recipes Breakfast & Brunch Recipes Egg Sandwiches for a Crowd By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 2, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Yield: 8 sandwiches 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. Ingredients 12 large eggs ¼ 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 ½ cup shredded Swiss cheese, divided Dijon mustard and mayonnaise, for serving 8 to 16 slices toasted bread, for serving Directions Preheat oven to 400 degrees with rack in center. 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. Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly. Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise. Alpha Smoot Cook's Notes To toast lots of bread t one time, broil slices on a rimmed baking sheet until they're golden, about 2 minutes per side. Variations We used a white Pullman loaf, but you can sub in English muffins, brioche, sandwich bread -- any kind you like. Print