In case you missed it, the Espresso Rubbed Crock Pot Beef Roast I posted last week had plenty of leftovers–score! I enjoy finding new new ways to repurpose a meal and rework the flavors, and this was a great way to do it. Although straight up leftovers are delicious, sometimes you need to make it into a whole new dish. This brunchy scramble was awesome! It would be perfect to serve at a Kegs and Eggs Football Brunch or to jazz up any regular morning, gathering or not. It takes just a few minutes and tastes like something you’d get at a swanky restaurant. Serve it with some bubbly Mimosas or savory Bloody Marys, or just coffee if you’re so inclined.
You don’t have to scramble to get this meal together.
- 3/4-1 Cup Shredded Espresso Rubbed Beef Roast
- 3/4-1 Cup Potatoes from the Roast (halved)
- 5-6 Eggs
- Salt & Pepper
- In a skillet over medium heat, melt the butter. Then add the potatoes and let brown. When golden, add the shredded beef roast and let warm throughout. Then pour in the eggs you've whipped with a fork. Let the eggs start to set, then scramble with a rubber spatula. Serve piping hot.
- Super simple!
Depending on how much you have leftover, you may have to alter the quantity of eggs. For about a cup each of the potatoes and shredded roast, use five eggs. Halve the mini potatoes (or 1/4 them if you don’t have many).
Place about a tablespoon of butter in the bottom of a skillet, and melt over medium high heat. Add the potatoes and let brown lightly, then add the shredded roast.
When the eggs start to set, as pictured above, lightly scramble with a rubber spatula.
Serve hot with a side of freshly sliced tomatoes and toast, or all by itself. It’s scrumptious either way.
What is your favorite breakfast scramble?