Turkey and Squash Scramble

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

I do so love these breakfast scrambles. They are so easy, and delicious. I do use coconut oil. I can get a good size container of it at Walmart for 6 or 7 dollars, and it lasts months. It’s far healthier than butter.

Turkey and Squash Scramble

(Serves 2-4)

Ingredients

1/2 cup diced leftover turkey

1/2 cup diced leftover roasted squash

2 to 4 eggs

a little water or milk substitute, for mixing with the eggs

1 tbsp coconut oil

  1. Melt the oil in a medium size skillet over medium heat.
  2. Mix the egg with the liquid, and pour into the skillet.
  3. Top with the diced turkey and squash.
  4. Mix everything together and cook until eggs are set, stirring every so often.

Tip

  • Add other vegetables for more nutritional value, or to extend the meal to serve more people.

Serving Suggestion

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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