Thanksgiving Breakfast Sliders
Ingredients
8 oz.
Kowalski's Signature Onion & Chive Whipped Cream Cheese Spread
1 pkg.
Kowalski's Artisan Rosemary Sea Salt Focaccia (from the Bakery Department), halved horizontally through the middle
4 oz.
Kowalski's Cranberry Sauce (from the Grocery Department) or lingonberries, plus more for serving on the side, if desired
2 cups
roasted or smoked turkey, warmed
4 strips
Kowalski's Smoked Bacon, cooked crisp and crumbled
8
eggs, soft scrambled
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
8 slices
Kowalski's Pepper Jack Cheese
3-4 tbsp.
Maple Butter, to taste, melted
Directions
- Preheat oven to 350°.
- Evenly spread cream cheese on the cut side of the bottom focaccia half; spread cranberry sauce on the cut side of the top half.
- Evenly layer warmed turkey and crumbled bacon over cream cheese.
- Place prepared eggs on top of bacon; season with salt and pepper.
- Top eggs with pepper jack. Place top half of focaccia cut-side down on top of eggs; cut into 8 sandwiches. Use a toothpick or wooden skewer to secure the sandwiches in place, if needed.
- Arrange sandwich squares on a parchment-lined baking sheet, lightly touching; brush with maple butter.
- Bake until cheese starts to melt and top of focaccia is slightly crispy (about 10 min.).
- Serve immediately with additional cranberry sauce on the side.
Tasty Tips:
- This recipe also works great with Kowalski's Sweet Egg or Butter Dinner Rolls from the Bakery Department.
- Leftover stuffing is a great addition to this sandwich. Simply layer it with the turkey and other ingredients.
