Quick Tip Tuesday!
Breakfast can be a challenge at times to make sure you’re getting enough protein and fat to start your day right. When I have leftover sausage in any form, links or patties I chop it up, fire up my cast iron skillet and add a good tablespoon of unrefined coconut oil. Over medium-high heat I brown up the sausage a bit and when the pan is real hot I crack a few eggs in on top of the sausage & add a little sea salt and pepper and scramble them in the sausage and I’m good to go. Well, you know me…I’ll serve it with some leftover “greens” or a tasty almond flour muffin.
I can ride for hours on a breakfast like this because it’s chock full of all kinds of nutrients! So don’t throw leftovers away…just re-gift them!
What kind of leftovers, “must-go” are you serving for breakfast?
Hi Shane !!!
I was recently diagnosed with gluten intolerance. I’m now thinking that just about everyone is gluten intolerant and doesn’t know it. Keep those G-free recipes coming !!!!
Hey Miss. Hannah…I do believe that most folks have an issue with gluten these days for many reasons. Glad you’re taking good care of yourself and you can always find gluten-free recipes on my site Honey!
I love to make a squash dish with Kalabacita squash (like zuccini, but round), onions, garlic and fresh organic corn cut off the cobb, chop it up, sautee and serve…then the leftovers are great the next morning, just scramble some eggs and pour over the veggies and sprinkle with some cheese, or cook the unscrambled eggs right on top of the squash sunny side up.
Hey Nancy…thanks for sharing your yuminess!