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4 Hacks for scrambled eggs to get your day on track

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

You won't want to skip breakfast with these quick and easy change-ups for scrambled eggs.

It's a win-win breakfast. Not only are leftovers used up, but they transform plain old scrambled eggs into something fancy for breakfast.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

Take these scrambled eggs made with leftover veggies, for instance. The veggies add color and flavor to the eggs, and for an extra treat, small pieces of cream cheese are added. The veggies can be changed up depending on what's left over in your fridge. I made these scrambled eggs with leftovers from a veggie platter.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

Scrambled eggs with leftover veggies recipe

Scrambled eggs made with leftover veggies of your choice are dotted with pieces of cream cheese. A light and easy breakfast to start your day off right.

Serves 2

Prep time: 10 minutes | Cook time: 8 minutes | Total time: 18 minutes

Ingredients:

  • 5 eggs
  • 2 tablespoons milk
  • 3 dashes salt
  • 3 dashes ground black pepper
  • 1-1/2 teaspoons butter
  • 1/2 cup variety chopped leftover vegetables (such as bell pepper, broccoli and cauliflower or other vegetables of your choice), raw or cooked
  • 1/2 cup chopped tomatoes
  • 2 tablespoons cream cheese, softened and cut into small pieces

Directions:

  1. In a medium-size bowl, beat together the eggs, milk, salt and pepper. Set aside for a moment.
  2. Heat a medium-size skillet on medium heat, and add the butter.
  3. When the butter melts, add the veggies. If the vegetables are raw, sauté them in the butter for about 5 minutes before adding the eggs.
  4. Add the eggs, and stir as they scramble.
  5. Cook the eggs until done.
  6. Serve while hot. Top with chopped tomatoes and pieces of cream cheese.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

Have you ever tried scrambled eggs with leftover spaghetti before? I like it not only because it tastes good, but it's something different for breakfast. For even more flavor, I added sun-dried tomatoes and Parmesan cheese for good measure. In this recipe, I used leftover whole-wheat spaghetti, which adds wonderful texture to the dish.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

Scrambled eggs with leftover whole-wheat spaghetti recipe

These scrambled eggs are made with leftover whole-wheat or regular spaghetti and topped with sun-dried tomatoes and Parmesan cheese. Something different for breakfast that is light and filling at the same time.

Serves 2

Prep time: 10 minutes | Cook time: 8 minutes | Total time: 18 minutes

Ingredients:

  • 5 eggs
  • 2 tablespoons milk
  • 3 dashes salt
  • 3 dashes ground black pepper
  • 1-1/2 teaspoons butter
  • 1 cup leftover cooked whole-wheat or regular spaghetti
  • 1/4 cup chopped sun-dried tomatoes
  • 1 tablespoon grated Parmesan cheese

Directions:

  1. In a medium-size bowl, beat together the eggs, milk, salt and pepper. Set aside for a moment.
  2. Heat a medium-size skillet on medium heat, and add the butter.
  3. When the butter melts, add the spaghetti, and stir together for about 3 minutes.
  4. Add the eggs, and stir as they scramble.
  5. Cook the eggs until done.
  6. Serve while hot, and top with pieces of sun-dried tomatoes and Parmesan cheese.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

It never seems to fail... When I make chili for dinner, I have some left over, but not enough for a meal. So I put the leftover chili into a plastic container and store it in the freezer for use on top of eggs for breakfast. It's such a simple breakfast but oh so good.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

Scrambled eggs with leftover chili recipe

Scrambled eggs topped with leftover chili and melted cheese will make you happy for the rest of the day. It's a quick and easy breakfast that's hearty and filling.

Serves 2

Prep time: 10 minutes | Cook time: 8 minutes | Total time: 18 minutes

Ingredients:

  • 5 eggs
  • 2 tablespoons milk
  • 3 dashes salt
  • 3 dashes ground black pepper
  • 1-1/2 teaspoons butter
  • 2 cups leftover chili
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons chopped tomatoes
  • 3 tablespoons chopped green onions

Directions:

  1. In the microwave or a small pan, heat the chili.
  2. In a medium-size bowl, beat together the eggs, milk, salt and pepper. Set aside for a moment.
  3. Heat a medium-size skillet on medium heat, and add the butter.
  4. When the butter melts, add the eggs, and stir as they scramble.
  5. Cook the eggs until done.
  6. Serve while hot, and top with hot chili, shredded cheese, tomatoes and green onions.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

I don't know about you, but when I make meatloaf, I have more leftovers than I know what to do with. So that I don't waste it, I chop it up and store it in portion-size Ziploc bags in the freezer. Then when I have time, I can quickly thaw it out and make it with scrambled eggs for breakfast. What amazing flavor it adds to the eggs too. It's so tasty that I'm not sure if the eggs are jazzing up the meatloaf or it's the other way around, but it makes for a fun and different breakfast, that's for sure. If you want to kick up the flavor, try topping it with a blend of ketchup and Sriracha sauce. Your taste buds will be happy.

Leftovers go undercover in these jazzed-up scrambled eggs, and no one will ever know

Scrambled eggs with leftover meatloaf recipe

These scrambled eggs are made with leftover meatloaf and topped with a blend of ketchup and Sriracha sauce. A great way to use up extra meatloaf.

Serves 2

Prep time: 10 minutes | Cook time: 8 minutes | Total time: 18 minutes

Ingredients:

  • 5 eggs
  • 2 tablespoons milk
  • 3 dashes salt
  • 3 dashes ground black pepper
  • 1-1/2 teaspoons butter
  • 1-1/2 cups chopped meatloaf
  • 1/2 cup shredded Swiss cheese
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons ketchup

Directions:

  1. In a medium-size bowl, beat together the eggs, milk, salt and pepper. Set aside for a moment.
  2. Heat a medium-size skillet on medium heat, and add the butter.
  3. When the butter melts, add the meatloaf, and stir for about 3 minutes.
  4. Add the eggs, and stir as they scramble.
  5. Cook the eggs until done.
  6. Serve while hot, and top with Swiss cheese. Drizzle the Sriracha sauce and ketchup on top.

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