Cook Up a Delicious Chino Valley Ranchers’ Egg Scramble with Thanksgiving Leftovers
Thanksgiving is today, which for most people means spending time with loved ones and 24 hours of constant grubbing. Oftentimes there is enough food leftover to feed a small village, so what better way to start Black Friday than with a post-Thanksgiving scramble?
You may not typically think of turkey as a go-to morning meat but we’re here to tell you that a few Chino Valley Ranchers’ eggs will make this recipe pop. Take a look at this leftover egg scramble recipe to get you going the morning after Thanksgiving.
What You’ll Need
- Chino Valley Ranchers’ eggs
- Vegetable oil
- Thanksgiving leftovers
In a bowl, whisk together your Chino Valley Ranchers’ eggs and half-part milk. The milk makes the eggs fluffy and moist, which balances out any of the dry ingredients from your leftover Thanksgiving ingredients. If you’re looking for a lighter alternative, you can use Chino Valley Ranchers’ egg whites to substitute the whole eggs and milk.
Bring a pan to medium heat and add some vegetable oil to lightly coat the pan. Transfer your scrambled egg mixture into a hot pan to thoroughly cook your eggs. While that’s cooking, heat up your Thanksgiving leftovers in a separate pan. If you have large chunks of potatoes or turkey, consider cutting them up into bite-sized portions.
Transfer your Thanksgiving leftovers to the egg pan and combine the ingredients together. Top it off with a garnish of your choice and enjoy!
And there you have it – a delicious way to put your leftovers to good use. Whatever leftovers you have, just remember the most important ingredient in this recipe: eggs! Make sure your leftover Thanksgiving egg scramble tastes even better by using organic, grass-fed Chino Valley Ranchers’ eggs located at a store near you.
To learn more about Chino Valley Ranchers’ eggs and products, contact us today!