Morphing Leftover Collards Brinner

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!

IMG_0927.JPG

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.

IMG_0924.JPG

I started by browning 3 pieces of Canadian bacon over medium heat.

IMG_0934.JPG

I chopped the collards a bit smaller.

IMG_0933.JPG

Getting everything together.

IMG_0936.JPG

Putting it all together.

IMG_0938.JPG

WIth melty-cheese.

IMG_0944.JPG

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.

IMG_0950.JPG

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.

Southern Scramble
by me
Serves 2

NOTE: This recipe was inspired by the Southern Scramble from The Flying Biscuit

Ingredients:

  • 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

Directions:

  1. 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.
  2. Meanwhile, whisk eggs, milk, dash salt/pepper/garlic powder.
  3. Add egg mixture to pan. Gently and occasionally push/mix eggs to cook to scramble.
  4. 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.
  5. Top with cheese and stir a bit to help cheese melt.
  6. Serve with buttered toast or pancakes…maybe coffee…however you like breakfast. Enjoy!

IMG_0942.JPG

Related Posts with Thumbnails