By Mike Thayer, the Leftover King
So I'm looking in my refrigerator this morning with a hankering for some scrambled eggs and I'm looking for a few other ingredients to add to them.
Sitting there on the middle shelf, some leftover meatballs from yesterday's spaghetti lunch I made for my boys.
So I grab five meatballs, about 3 ounces or so and half them. I grab two eggs for scrambling, some shredded colby jack cheese and a couple spoonfuls of leftover rice from last night's chicken dinner.
I sauteed the meatballs in a healthy drizzle of olive oil, tossed in the portion of rice, cooking over medium heat for a couple minutes just to heat things through. Then I added the eggs scrambled with a splash of milk, my RedGold seasoning and the shredded cheese. Once the eggs were cooked to a creamy consistency I plated the scrambled meatballs and topped them with a bit of Alfredo sauce that I warmed up in the microwave.
Not bad for an impromptu breakfast idea huh? It's a repeat recipe and worthy of posting.
Here's the recipe for scrambled meatballs:
- 1 tablespoon of olive oil
- 4-5 leftover beef meatballs (about 3 ounces), unsauced, cut in half.
- 2 heaping tablespoons of leftover cooked rice (leftover potato would work here too)
- 2 eggs, scrambled with a splash of milk
- Couple dashes of RedGold seasoning
- 1/4 cup of colby jack shredded cheese
- 2 tablespoons of Alfredo sauce
This recipe as written, is about 700 calories, a bit high but it's OK to splurge once in awhile. Tomorrow, breakfast will be a bowl of Raisin Bran.
Meatballs, they're not just for spaghetti and subs!