Why share a breakfast scramble recipe so early in the week? So you can start eyeing your leftovers and plotting your perfect combination, of course! In my last post, I told ya a bit about one of our family traditions. Sunday breakfast scramble is another one. We basically use whatever we have leftover in the fridge at the end of the week. Sometimes it’s enchiladas; other times it’s pizza. It could be something we have cooked during the week or a take home portion of a restaurant dish. But it is always delish.
I have to admit that the Sunday breakfast cooking is the domain of the hubby; I pretty much serve as his sous chef while he juggles a cook top that looks like this:
To make your yummy scramble, you chop up about 1/3-cup onion, mince a clove of garlic, and dice your leftovers. Heat up a skillet and sweat the onions over low heat in a bit of olive oil.
Once the onion is translucent, add the garlic and stir. About 30 seconds to a minute later, add one to two cups of diced leftovers. (In this case, we were using leftover smoked turkey.)
Meanwhile, whisk three eggs with salt and pepper and add some cheese if you feel like it.
Add the egg mixture and stir periodically over med-low heat until your scramble looks like this:
In this case, we plated the scramble up over some leftover cornbread and put the jalepeno bacon on the side — a breakfast version of our Bacon-Wrapped Turkey Breast with Cornbread Stuffing. We also had some leftover buttermilk biscuits from North/South Night so we heated those up in the toaster oven and topped with Sawmill Gravy.
It smelled so dang good that the woofer sidled up to me and gave me this pitiful look…
It wasn’t enough to get any of my scramble but the boy did give her a bit of his eggs as consolation. He’s better at sharing than I am. 🙂
Up next: I’m firing up the grill after a brief hiatus to share a Mediterranean-style meatball sandwich with you guys.