Mini Bubble and Squeak
Try this popular English breakfast made from all the best leftover roasted bits from your holiday feast.

This little savory pot can be customized based on your dinner the night before and enhanced by adding a few more pops of fresh flavor the day of.

Kristin Guy
Ingredients
- 1/2 - 3/4 cup leftover roasted beef/brisket
- 1 cup leftover roasted potatoes
- 1/2 cup leftover miscellaneous roasted vegetables
- 1/2 cup leftover gravy or beef broth
- 1/2 cup fresh cherry tomatoes
- fresh sage, for garnish
Bake Ramekins
Preheat oven to 350 degrees. In a bowl, mash roasted potatoes and add chopped leftover vegetables, shredded roast beef and tomatoes. Drizzle a splash of gravy or beef broth into each small ramekin to keep everything moist and bake for 20 minutes.
Garnish
Add finely chopped fresh sage before serving.