I have this knack of creating something when there is virtually nothing left in our cupboards. I suppose it comes easy…but it is still a lot of effort. So when I sauntered into the kitchen this morning and our fridge was nearly empty, I have to admit I let out a groan.
There were no eggs, no bacon or sausage. 😱 Nothing “breakfasty” at all. I don’t mind cereal, but the only thing in the cupboard was plain Cheerios, and even with no other choices, that wasn’t appealing at all.
No fresh berries, no bread. Nada.
I sulked out of the kitchen, I suppose, in hopes that my hubby would suggest we go out for breakfast, but he wasn’t in the mood. So I wandered back in and thought, “Laura, you do this when creating dishes for events, you can do this.”
I snagged whatever I could:
- 2 wrinkly bell peppers (VERY wrinkly)
- A small piece of leftover ham buried in the back of the freezer
- Green onions
- Sweet potato
- 1/4 of an avocado wrapped in foil
- A couple pieces of leftover provolone cheese
- Package of small tortillas.
I also had some sour cream and found a package of roasted hatch chiles in the bottom of the freezer. (When I say our food situation was low….it was SLIM PICKINGS).
When I looked at everything, individually, sitting on the shelf in the fridge, all I saw at first were bits and pieces of items that probably I would have thrown out if there were other choices. But this was a good reminder that those little bits of leftover food really do add up sometimes!
So with my leftovers, this is what I came up with!! >>>>>>>>>>>>>>>> 🙌
RECIPE: “LEFTOVER” BREAKFAST TACOS
Here’s what I did:
Sliced part of the sweet potato into skinny “fries” and sauteed them in olive oil over medium heat. It only took about 2-3 minutes to cook.
I removed them for a moment (because they cooked faster than I expected) and sauteed the leftover ham, I chopped up the good parts of the bell peppers and added that to the pan as well. Then I chopped the green onions and added the white parts. In addition, I grated the frozen hatch chiles over everything and cooked a few minutes (I still like my veggies crunchy).
A dash of basil and pink salt was the only seasoning. Then, as it was about finished cooking, I re-added the sweet potato and the tops of the green onions. I removed this from the heat after a few seconds and added a piece of cheese to the top of the warm mixture while I heated up the corn tortillas.
Reusing the same pan, I turned the heat up to med-hi and cooked the tortillas in the pan for a couple minutes on each side until toasty.
Once the tortillas were warm and soft, I combined everything and topped with sour cream and the leftover avocado.
Wow, it was good.
You can easily do this with any leftovers in your fridge: chicken, polish kielbasa, pork, asparagus, potatoes, mushrooms…you get the idea.
No eggs necessary for this breakfast.
Let me know if you try it. What a great way to use up leftover vegetables instead of throwing them away!
TIP: Chop up bell peppers and put in the freezer. An easy item to pull out and add to numerous recipes.