To mix up the monotony of scrambled eggs (over-easy, oh how I miss thee), we seasoned the pan by first adding leftover seasoned ground turkey from Thursday night’s taco salad.
Scramble eggs as usual, and top with your choice of taco-friendly ingredients. In my case, that was avocado, tomatoes and goat milk yogurt.
David loves bacon, I love broccoli (really I do, it’s a texture thing). Scrambled eggs can get boring after a while, so I decided to kick things up a notch using the best part of bacon: the fat.
1. Cook bacon (3 slices was enough for the two of us)
2. Remove bacon and use same pan with bacon fat to cook chopped, frozen broccoli
3. Remove broccoli and use same pan to cook eggs
4. When eggs are set, add chopped bacon and broccoli.
Optional: if you’re feeling extra indulgent, top with shredded cheese
Breakfast was a whole lot heartier this morning, with the addition of leftover turkey and banana meatballs from Thursday night and a 50/50 spinach and lettuce blend. There’s nothing like leftovers and expiration dates to inspire some creativity in the kitchen!