Leftover Thanksgiving Breakfast Sandwich - Ohio Eggs

Ingredients

8 strips bacon

½ cup whole berry cranberry sauce

¼ cup mayonnaise

Squeeze lemon juice

4 eggs

8 slices turkey (leftover shreds or turkey pieces work great too!)

4 slices Monterey Jack cheese (a garlic and herb variety is especially good)

4 leftover rolls, biscuits, or bread

Directions

In a skillet, fry the bacon until crispy. Remove to a paper towel lined plate and set aside, reserving the bacon grease for later.
In a small bowl, whisk together the cranberry sauce, mayo, and lemon juice. Season with salt and pepper to taste.
Split your rolls or biscuits in half then spread with cranberry mayo. Stack with turkey pieces, cheese, and bacon and top with the top half of the biscuit or roll. If you’d like to serve the sandwiches warm, microwave or pan fry the turkey with the cheese before adding to the sandwich.
Meanwhile, fry the eggs in the leftover bacon grease over medium heat until set on the bottom. Flip, and fry another 30 seconds to 1 minute for an over easy, dippy egg. Place an egg on each sandwich and serve.