Thanksgiving Breakfast!

Good morning and a happy Monday to you all!

I hope everyone had a lovely Thanksgiving!¬† I was able to spend some quality time with friends and family and eat a whole lot of amazing food, so I can’t complain. ūüôā¬† Speaking of, we had SO many leftovers after Thanksgiving, which got me thinking: “What type of leftover recipes could I try out?”¬†¬†Since we are still in the realm of leftovers, this week’s recipe focuses on how to creatively utilize leftovers you may have in your fridge to create a¬†Thanksgiving Breakfast!

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Below are the ingredients you can use to create this yummy breakfast bonanza!  (Feel free to add and swap out ingredients for food items you may have in your fridge.)

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1/4 Cup ham – diced

1/4 Cup turkey – diced

1/4 Cup mushrooms – diced

1/4 Cup onions – diced

1/4 Cup cranberry sauce

2 Eggs

If I had had stuffing, that would be on the list, but alas, I was too slow and that was devoured before I could do my blog post.  (Have to be quick in our household!)

Alright, moving on to the smorgasbord of breakfast ingredients.  First start off by heating a sauté pan with a tablespoon of butter on medium-high heat.

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Next, add your proteins –¬†ham and turkey –¬† and cook for 1 min.¬† Since protein takes a bit longer to cook, it’s best to add them first.

Then, add the onions and mushrooms and sauté until onions are translucent and the mushrooms are soft.

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Next, add your eggs and then use a spatula to break the yokes and mix the ingredients together to create a scramble.

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Once the eggs are finished cooking, plate and top with cranberry sauce!¬† It’s literarily that easy!¬† (This is why I LOVE breakfast so much!)

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Please feel free to share your pictures of your Thanksgiving Breakfast on Instagram and tag me @starknakedcooking!¬† I’d love to see the various creations you come up with!

As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until this weekend, when our food adventure continues!

Buen provecho!

-V

Yum

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