Egg Sandwiches for a Crowd

Prep Time:
15 mins
Total Time:
40 mins
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.


  • 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


  1. Preheat oven to 400 degrees with rack in center.

  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.

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

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

    Egg Sandwiches with sauce and casserole
    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.


We used a white Pullman loaf, but you can sub in English muffins, brioche, sandwich bread -- any kind you like.

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