Slow Cooker Pulled Turkey and Egg Breakfast Sandwich

Name: Slow Cooker Pulled Turkey and Egg Breakfast Sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (900 g) boneless, skinless turkey breast, patted dry; ½ cup (120 ml) low-sodium chicken or vegetable broth; 1 teaspoon (5 g) salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 teaspoon (1 g) dried thyme (optional); ½ teaspoon (1½ g) garlic powder (optional); ½ teaspoon (1½ g) onion powder (optional); 8 large eggs; 2 tablespoon (28 g) unsalted butter; salt, to taste; black pepper, to taste, freshly ground; 4 slices (200 g) sandwich bread, brioche, or English muffins; ½ cup (130 g) cranberry sauce or relish; 4 slices (100 g) sharp cheddar cheese (optional)

From the MyKitchenBank Kitchen

A hearty breakfast sandwich that starts the night before: a turkey breast slow-cooked until it shreds easily, then combined with fluffy scrambled eggs and tart cranberry sauce between toasted bread. Perfect for meal prep or a special weekend breakfast for a crowd.

Prep: 10 min
Cook: 25 min
Wait: 7 hr
Total: 7 hr 35 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the Slow-Cooked Turkey
2 lb (900 g) boneless, skinless turkey breast, patted dry
½ cup (120 ml) low-sodium chicken or vegetable broth
1 teaspoon (5 g) salt
½ teaspoon (1 g) black pepper, freshly ground
1 teaspoon (1 g) dried thyme (optional)
½ teaspoon (1.5 g) garlic powder (optional)
½ teaspoon (1.5 g) onion powder (optional)
For the Sandwiches
8 large eggs
2 tablespoon (28 g) unsalted butter
salt, to taste
black pepper, to taste, freshly ground
4 slices (200 g) sandwich bread, brioche, or English muffins
½ cup (130 g) cranberry sauce or relish
4 slices (100 g) sharp cheddar cheese (optional)

Equipment (7)

Slow cooker (4–6 quart / 3.8–5.7 L)
Large skillet (10–12 inch / 25–30 cm)
Toaster or toaster oven
Two forks or kitchen shears
Cutting board
Medium bowl
Spoon for stirring

Steps

Before you start

Remove turkey from refrigerator 30 minutes before cooking for more even heat distribution
Read through the slow cooker timing—the turkey can cook overnight or all morning, so plan accordingly
Have all sandwich assembly ingredients prepped and measured before the turkey finishes cooking
Ensure your slow cooker is clean and ready to use

1
Season the turkey
- Pat the turkey breast dry with paper towels to help any moisture evaporate and allow the spice rub to adhere better.
- In a small bowl, combine the salt, black pepper, thyme, garlic powder, and onion powder.
- Rub the spice mixture evenly over all sides of the turkey breast.
- Pour the broth into the bottom of your 4- to 6-quart slow cooker.
- Place the seasoned turkey into the slow cooker, breast-side up.
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Tip: Drying the turkey prevents excess moisture from diluting your spice rub and allows better seasoning penetration.
2
Slow cook the turkeyOven 165°F / 75°C
- Cover the slow cooker and cook on LOW for 6 to 8 hours (420–480 minutes), until the turkey is extremely tender and shreds easily when pulled with a fork.
- The internal temperature should reach 165°F (74°C) when checked with a meat thermometer at the thickest part.
- Do not lift the lid unnecessarily during cooking.
- When done, carefully transfer the turkey to a cutting board.
- Reserve the cooking liquid in the slow cooker.
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Ready when: Turkey reaches 165°F (74°C) internal temperature and shreds easily with a fork
Tip: Resist the urge to lift the lid—each opening adds 15–20 minutes to cooking time. Trust the process.
3
Shred the turkey
- Using two forks or kitchen shears, pull and shred the cooked turkey into bite-sized pieces on the cutting board.
- Return the shredded turkey to the slow cooker with the cooking liquid and gently stir to combine.
- This keeps the turkey moist and warm.
- You can leave it on the WARM setting while you prepare the eggs and bread.
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Ready when: Turkey is completely shredded into bite-sized pieces
Tip: If the shredded turkey looks dry, add a splash more broth or warm water to ensure it stays juicy for the sandwich.
4
Cook the eggs
- Heat a large 10- to 12-inch skillet over medium heat.
- Add 2 tablespoons of butter and let it melt completely, tilting the pan to coat evenly.
- Crack all 8 eggs into a small bowl and whisk lightly, then pour into the hot skillet.
- Season with salt and pepper to taste.
- Stir gently and often with a spatula, scraping the bottom and sides of the pan, cooking until the eggs are just set but still creamy and moist, about 5–7 minutes.
- Transfer to a plate and set aside.
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Ready when: Eggs are cooked through but still moist and creamy, not overcooked or rubbery
Tip: Stir constantly and remove the pan from heat slightly before the eggs look completely set—residual heat will finish cooking them while keeping them creamy.
5
Toast the breadOven 375°F / 190°C
- While the eggs cook, place the 4 bread slices in a toaster and toast until golden brown and crispy, about 2–3 minutes.
- Alternatively, arrange them on a toaster oven rack and toast at 375°F (190°C) for 2–3 minutes.
- Remove and set aside on a clean surface.
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Ready when: Bread is golden brown and crispy throughout
Tip: Toast the bread just before assembly so it stays warm and crunchy—a soggy sandwich defeats the purpose.
6
Assemble the sandwiches
- Place all 4 toasted bread slices on a clean work surface.
- Spread 2 tablespoons of cranberry sauce evenly on each slice.
- Divide the shredded turkey equally among the 4 slices (about 1/2 cup per sandwich), mounding it slightly.
- Top each with approximately 1/4 of the scrambled eggs (2 eggs worth).
- If using cheese, place one slice on top of the eggs.
- Top with the remaining bread slice and press gently to hold everything together.
- Cut each sandwich in half if desired and serve immediately while warm.
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Ready when: Sandwiches are stacked and ready to serve
Tip: Assemble the sandwiches to order if time allows—this keeps the bread crispy and warm longer.

Good to know

Tips

Plan ahead: Start the turkey in the slow cooker the evening before or early in the morning so it's ready for brunch or a leisurely breakfast.
For extra richness and smoky flavor, add 2–3 slices of crispy bacon or Canadian bacon between the egg and turkey layers.
Prefer fried eggs? Cook them sunny-side up or over-easy in the butter instead of scrambling, and top each sandwich with one whole fried egg for a more dramatic presentation.
Leftover shredded turkey is perfect for turkey salads, grain bowls, wraps, or quick weeknight dinners—it keeps well for several days.

Make ahead

You can cook the turkey 1–2 days ahead: cool it completely, then store in an airtight container in the refrigerator. Reheat gently in the slow cooker on WARM for 30 minutes, or in a skillet over medium heat with a splash of broth, before assembling the sandwiches. The shredded turkey also freezes beautifully for up to 3 months in an airtight container.

Storage & reheating

Store leftover shredded turkey (with its cooking liquid) in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet over medium heat with a splash of broth. Cooked scrambled eggs do not store well—make them fresh for best results. Whole leftover sandwiches can be wrapped and refrigerated for 1 day, though the bread will soften. To reheat a wrapped sandwich, place it in a 350°F (175°C) oven for 5–7 minutes to warm through.

Substitutions

boneless, skinless turkey breast → boneless, skinless chicken breast. Use the same weight; reduce slow cooker time to 5–6 hours on LOW, as chicken cooks faster than turkey.
cranberry sauce or relish → orange marmalade, apricot jam, or apple butter. Each brings a different fruit flavor—marmalade adds citrus brightness, jam adds sweetness, and apple butter adds warmth.
sharp cheddar cheese → Swiss cheese, provolone, or smoked gouda. Swiss is mild and creamy; provolone adds a subtle tang; smoked gouda adds depth without overpowering the cranberry.
sandwich bread, brioche, or English muffins → English muffins, croissants, or brioche buns. English muffins add texture; croissants add richness and buttery flavor; brioche buns add slight sweetness that complements the cranberry.