Turkey and Tomato Scramble


Keeping with the Thanksgiving leftovers theme, this recipe makes for a great stand-alone breakfast, or an excellent addition to a larger breakfast menu. It is a health alternative to cereal-based morning meals.

Ingredients (2-4 servings)

4 eggs

a little water or milk alternative, just enough to mix up the eggs

1/4 to 1/2 cup diced, leftover turkey

1 large tomato, diced

1 tbsp coconut oil

  1. Melt the coconut oil in a skillet over medium heat.
  2. Mix the eggs with the water or milk, and pour into the pan.
  3. Add the diced turkey and tomato and mix it all up.
  4. Cook until the eggs are done, stirring every so often.

Tips

  • To save money, buy larger container of coconut oil. They last quite some time.
  • Add other vegetables if desired.
  • Try a little precooked and diced bacon sprinkled over the top.

Serving Suggestions

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Enjoy!

Shannon

 

 

9 thoughts on “Turkey and Tomato Scramble

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