Breakfast time can be hectic, but it doesn’t have to be. Have you ever raided your fridge in search of leftovers to turn into breakfast? You should definitely try it. That’s what I did to put together my recipe for Leftover Breakfast Scramble with Tomato Sauce and Peppers.
The holidays have had me STUFFED. And when I say holidays, I mean from Thanksgiving up to this past week. That’s a little longer than most people celebrate, I know, but my birthday was last week, so…
I’m fortunate that my fridge is always full. Sometimes it’s too full, and that’s when I look to leftovers. Whether I serve leftovers the same way as the day before, or if I serve them as something a little different, they’re always welcome.
I made Leftover Breakfast Scramble with Tomato Sauce and Peppers from the extras of my Spicy Sausage and Rice Stuffed Peppers recipe. This new recipe is a great example of how you can transform dinner leftovers into a delicious breakfast.
I had mussels left over from dinner the other night, and I was wracking my brain with what I could do with them the next morning—aside from just opening the fridge and popping a few in my mouth (which is what I did!).
No leftovers to rely on for this a.m. dish? No problem! You can easily make it from scratch—and I stress easily because who has time to fuss over breakfast every day?
Since breakfast is THE most important meal of the day, don’t skip it. And don’t skip over those goodies in the fridge that are just begging for new life. I suggest Leftover Breakfast Scramble with Tomato Sauce and Peppers.
Do you ever eat dinner leftovers for breakfast? I’d love to hear about how you serve them!
Looking for more breakfast ideas? Check out a few of my other breakfast recipes:
Creamy Breakfast Quinoa with Roasted Butternut Squash
Roasted Broccoli and Swiss Quiche
Cherry, Almond & Coconut Overnight Oats with Chia
This dish is a great way to use what you have left over from another meal. If you don't have leftovers, no worries -- make it from scratch since it's so easy to put together!
- 1-1/2 cups bell pepper strips
- 2 tablespoons olive oil
- 1/4 cup onion, diced
- 1-2 garlic cloves, minced
- 2 cups marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 eggs
- 1 tablespoon fresh parsley or oregano or 1 teaspoon dried parsley or oregano
- 1/4 cup grated Parmesan
- Optional: 6 ounces sausage
- Add the olive oil to a skillet over medium-high heat. When hot, add the onion and peppers and cook for about 4 minutes, or until they begin to soften. Add the garlic and cook for 30 seconds.
- Add the marinara sauce to the skillet along with the salt, ground black pepper, and red pepper flakes. If you’re using dried herbs, add them, too. Stir to combine and bring the mixture to a boil. Immediately lower the heat to simmer.
- Add the eggs to the skillet and gently stir to scramble them into the mixture. If you’re using fresh herbs, add them at this point. Cook for a few minutes, stirring, then remove from the heat.
- Stir in the grated Parmesan cheese.
- Serve with toast or crusty bread.
- Optional: If you’re including sausage in your dish, prepare it separately by adding about 1 tablespoon of olive oil to a skillet on medium-high heat.
- When hot, add it to the skillet and cook it, breaking it up with the back of a spoon. When completely cooked, remove from the heat and remove the sausage from the skillet. Add the sausage to the skillet with the marinara sauce, just before adding the eggs to the mixture.