Scrambled eggs are the best way to use up leftovers (as evidenced here). Because it’s now wintertime, I’m cooking Brussels sprouts a lot. They’re in season this month, but sometimes I don’t want to simply roast them. Recently I used the shredded variety in a pasta dish and had some leftover. Along with just three other ingredients, this scramble comes together quickly for a yummy breakfast the next morning.
Start by sautéing some pre-shredded brussels sprouts in olive oil with salt. While they’re getting tender, whisk together eggs and chopped deli turkey. Pour into the pan with the sprouts along with some crumbled gorganzola. Scramble and enjoy.
All the ingredients were leftover from dinners or lunches earlier in the week so this was super easy to throw together. I had no idea I would like Brussels sprouts in eggs so much! After being sautéed, the texture is kinda perfect for a scramble and then the saltiness of the turkey and creamy sharpness of the Gorgonzola complements it nicely.
Peaches to Apples 