Leftovers for Breakfast

Following a successful dinner there is nothing better than a good nights sleep...and then a successful breakfast!

Last night we had company over and dined on beef tenderloin, parmesan asparagus, raspberry salad, potatoes, and bread. I wasn't willing to give up on the meal apparently because this morning I re-did it, breakfast style.

The plate, as you can see above, played host to: scrambled eggs, hash browns, sliced beef tenderloin, and toast.

Not bad for 10 am!

Ingredients:

For Scrambled Eggs:
2 Eggs per person
Assorted veggies, chopped (I used asparagus, red pepper, and leeks)
1/4 c cream per person
1/4 c shredded cheese per person
Salt
Pepper

For Hash Browns:
Left over potatoes
Salt
Pepper
Garlic powder
Seasoning spice (I used Mrs. Dash - Extra Spicy and Club House Roasted Garlic and Peppers)
Butter and olive oil for the pan

Leftover meat, sliced (I used steak)

Directions:

Eggs:

1. Chop veggies and mix with your beaten egg mixture. Add cream, then salt and pepper.

2. Pour into a medium heat pan and allow the mixture to cook slightly. After a few moments, use a wooden or plastic spoon to begin scraping the egg from the bottom and sides of the pan. Every so often, repeat, until all of the egg mixture is scrambled.

3. Add cheese and fold in until melted. Set to the side.

Hash browns:

1. Chop up precooked potatoes into bit-size pieces.

2. Put a bit of olive oil and butter into the pan to prevent the potatoes from sticking, and throw the potatoes into the pan. Whilst the potatoes are frying, add seasonings and garlic powder (enough to coat the potatoes well) and salt and pepper to taste. Cook until the potatoes are browning and hot.

Meat:

1. Slice whichever meat you are using, and place onto a hot pan just until it has heated through.

And Finally, assemble your eggs, hash browns, and meat onto a plate, and Voila! Leftovers for Breakfast!