We only get to have breakfast as a family on the weekends. You may know that I’m big on leftovers. I don’t mean just reheating, I mean using them to create a completely new meal. I’ve previously posted about my Secret Weapon for leftovers. Weekend breakfasts are my other trick for using up leftovers.
They almost always involve some kind of leftovers from the night before. You really can get creative and add almost any meat and/or veggies and create a fabulous egg scramble or bake.
In this skillet bake, I used leftover baked potato and caramelized onions. (The night before we had pork chops with caramelized onions and baked potatoes) I sliced up the potatoes and quick fried them in my cast iron skillet. Next I added the onions, then poured 6 beaten eggs on top. I baked this at 350 degrees for about 20 minutes (until eggs were set. cooking time may vary). In the last 5 minutes of baking, I topped the eggs with some Everyday Seasoning from Trader Joe’s and grated smoked gouda cheese. Delish!
Here is a simple veggie bake that I brought to a potluck breakfast. I diced half a medium onion and chopped 2-3 handfuls of baby spinach. I mixed them with 10 beaten eggs and poured it into a greased, 9 x 13 baking pan. Then I topped it with very thinly sliced tomatoes. Bake 25-30 minutes at 350 deg or until eggs are set.
Today, I had some left over grilled asparagus, so I built my scramble around it. I began by sautéing 1/2 an onion in some olive oil. Once translucent, I added the chopped asparagus and a handful of real bacon bits (optional). When the bacon began to crisp, I added about 1 cup of baby spinach, then 6 beaten eggs. Scramble until eggs are cooked to your liking and top with cracked pepper and crumbled gorgonzola.
It was a great combo and very delicious. I’ll admit that I am not a huge fan of eggs unless theres bread involved. This dish was so tasty, I never even looked for bread. This would also made a great lunch or dinner.
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