If you’re a foodie (and we’re willing to bet you are), then Thanksgiving is likely one of your favorite times of the year! One of our favorite parts of the holiday is the leftovers and while the classic use for them is to make a sandwich, we wanted to introduce a new idea: a breakfast scramble!
Scrambles are an easy breakfast item that also serve as a way to get some vegetables to start your day. Classic fillings include spinach, peppers, and onions, but what if you could utilize your Thanksgiving leftovers instead? Keep reading to find out how!
Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes Servings: 4
- 1 tablespoon Olive Oil
- ½ cup leftover Stuffing
- 1 cup leftover Roasted Vegetables, diced (carrots, sweet potatoes, parsnips, beets, etc.)
- 1 tablespoon Fresh Rosemary, chopped
- 1 tablespoon Fresh Sage, chopped
- Salt and Pepper, to taste
- 1, 15oz can Chickpeas, drained and rinsed
- 1/3 cup vegetable broth
- Position your oven rack to the second-highest position and preheat your broiler.
- Heat the olive oil in a large, broiler-safe skillet over medium heat.
- Add the stuffing and roasted vegetables to the skillet to allow to reheat, about 2 minutes.
- Add the rosemary, sage, salt, and pepper. Stir to combine.
- Add the chickpeas to the skillet and gently mash while mixing. Pour in the vegetable broth and mix to incorporate. Cook until liquid evaporates.
- Serve and enjoy!