Guess I didn’t realize how much those farmer’s market collards cooked up because we had them for dinner Monday, then I had some for lunch Tuesday, and we still had some leftover for today!
I decided to use the leftover collards and the rest of the Canadian bacon I didn’t use Monday night to re-create a personal fave – the Southern Scramble from The Flying Biscuit. The meal would also be friendly to our food budget since I just used up stuff we had in the pantry/fridge/freezer.
I started by browning 3 pieces of Canadian bacon over medium heat.
I chopped the collards a bit smaller.
Getting everything together.
Putting it all together.
All together now. I served the scramble with a leftover blueberry pancake from breakfast at my parent’s – the freezer kept it from spoiling and I just tossed it in the toaster to re-heat. I figured it’s how they heat up Eggo frozen pancakes (I think…unless I just made that up), so it should work for me.
I thought the scramble turned out great!! I was so glad to find a good use for those leftovers and a delicious and affordable leftover dinner puts the icing on the cake.
NOTE: This recipe was inspired by the Southern Scramble from The Flying Biscuit
- 4 brown eggs
- 3 slices Canadian bacon
- 1 cup leftover, cooked collards (mine had onions and a bit of Canadian bacon in it)
- 1/4 cup shredded cheddar cheese
- 2-3 tbps milk
- salt, pepper, garlic powder
- Heat a small-medium, nonstick saute pan over medium heat. Add Canadian bacon and lightly brown each side. Remove to cutting board. Lower heat to medium-low.
- Meanwhile, whisk eggs, milk, dash salt/pepper/garlic powder.
- Add egg mixture to pan. Gently and occasionally push/mix eggs to cook to scramble.
- When eggs are almost done, re-heat collards to warm through (about 30 seconds). Cut bacon into small pieces. Add collards and bacon to pan and gently toss/stir. Cook till everything is heated through, 1-2 minutes.
- Top with cheese and stir a bit to help cheese melt.
- Serve with buttered toast or pancakes…maybe coffee…however you like breakfast. Enjoy!