March 9, 2013 by Jason Rice MD
This wasn’t a planned post, but I was making one of my favorite breakfasts this morning and figured I’d write a quick post. I make this all the time on the weekends when I have leftovers from the week – it’s a great way to use up anything you have left over, and it takes hardly any effort at all.
The basic premise is to chop up whatever you’ve got into bite-sized pieces and scramble it with eggs. Honestly, you don’t even need to read any farther…that’s pretty much all there is to it. But, if you want to get a little more detail, by all means, continue.
- Leftovers, cut into bite-sized pieces
- Eggs (however many you want based on how many people are eating)
- Shredded cheese
- Salt and pepper to taste
- Hot sauce, bbq sauce, ketchup or any other condiments you enjoy
Cut up whatever leftovers you’re using into bite-sized pieces. I used leftover chicken chili, so I got to skip this step, which was nice. Heat some olive oil in a pan and toss your leftovers in.
You want to fry up the leftovers to get them good and hot and also crisp them up a little. You’re aiming to change the consistency of the leftovers a little bit, not just warm them back up. Once your leftovers are sizzling nicely in the pan, add your eggs. Season with a little salt and pepper if needed (this depends mostly on how heavily seasoned the leftovers you’re using are.)
Scramble the eggs and stir continuously to mix the leftovers into the eggs as they cook. Once the eggs are just about done, add a little (or a lot) of shredded cheese.
I like to turn the heat off after the eggs are done cooking and just use the heat of the eggs to melt the cheese.
Serve with the condiments of your choice – I like Frank’s Red Hot Sauce on my eggs.
So, next time you have some leftovers in your fridge, and you aren’t sure what to do with them, grab some eggs and make yourself a delicious weekend brunch scramble. Enjoy!