Turkey and Tomato Scramble

Photograph by Shannon L. Buck, Copyright December 29, 2016. http://www.lulu.com/spotlight/shannonbuck

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

You May Also Enjoy

Quick Tip: Buy Larger Quantities of Small Eggs

Quick Tip: Use Smaller Eggs

Quick Tip: Freezing Eggs

Enjoy!

Shannon

 

 

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Categories: Breakfast, Thanksgiving Leftovers

Author:Shannon L. Buck

Hi all! My name is Shannon. I'm a single mother of two young adult daughters and a Memay to one precious Little Man. I work as a writer from my home in Orono, Maine, and as a Front Desk Agent at an inn in Bangor. Writing is my life, second only to my daughters and grandson. I enjoy writing nonfiction, as well as fiction in a number of genres.

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