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
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!