Savory Corned Beef Breakfast Scramble
Transform your leftover corned beef into a hearty and satisfying brunch dish! This Savory Corned Beef Breakfast Scramble combines delicious, tender bits of corned beef with vibrant sweet peppers, earthy mushrooms, and flavorful onions, all mixed with buttery scrambled eggs and a hint of spice. Perfect for a cozy weekend meal or a quick weekday breakfast, this recipe is a fantastic way to clean out your fridge while enjoying a delightful mix of textures and flavors. Serve with whole wheat toast and fresh sliced tomatoes for a complete meal that will keep you energized throughout the day.
2
Servings
N/A
Calories
10
Ingredients
Ingredients
cooked corned beef
1/2 cup (chopped)
sweet onion
1/4 cup (chopped)
mushroom
1/4 cup (chopped)
mixed sweet peppers
1/4 cup (chopped)
cooked potato
1/4 cup (chopped)
salt
to taste
black pepper
to taste
eggs
2
water
3 tablespoons
hot sauce
3 drops
Instructions
1
Begin by spraying a non-stick skillet with light oil and heating it over medium heat.
2
Add the cooked potato, sweet peppers, onion, mushrooms, and corned beef to the skillet. Sauté for 3-4 minutes or until warmed through, stirring occasionally to combine. Be careful not to overcook the vegetables.
3
In a separate bowl, beat the eggs together with water until fluffy. Season with a pinch of salt and pepper.
4
Pour the egg mixture over the heated beef and vegetables in the skillet.
5
Gently stir with a spatula as the eggs begin to set, lifting them from the bottom to allow uncooked eggs to flow underneath until they are cooked to your desired consistency, about 2-3 minutes.
6
Once the eggs are set, remove the skillet from heat, and serve hot.
7
Enjoy your scramble with whole wheat toast and a drizzle of your favorite hot sauce, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Corned Beef Breakfast Scramble?
It is a hearty brunch dish that transforms leftover corned beef into a meal with sweet peppers, mushrooms, onions, and scrambled eggs.
How many people does this recipe serve?
This recipe makes 2 servings.
What type of corned beef should be used?
You should use 1/2 cup of cooked, chopped corned beef.
What vegetables are included in the scramble?
The scramble includes sweet onion, mushrooms, mixed sweet peppers, and cooked potato.
What is the suggested heat setting for the skillet?
The skillet should be heated over medium heat.
How should the skillet be prepared?
Spray a non-stick skillet with light oil before heating.
How long do you sauté the meat and vegetables?
Sauté the cooked potato, peppers, onion, mushrooms, and beef for 3-4 minutes or until warmed through.
How do you prepare the egg mixture?
Beat 2 eggs together with 3 tablespoons of water until fluffy, then season with salt and pepper.
Why is water added to the eggs?
Adding water and beating the eggs helps make the scramble fluffy.
When do you add the eggs to the skillet?
Pour the egg mixture over the heated beef and vegetables once they have been sautéed.
What is the best way to cook the eggs in the pan?
Gently stir with a spatula as the eggs set, lifting them from the bottom to allow uncooked eggs to flow underneath.
How long does it take for the eggs to set?
The eggs usually take about 2-3 minutes to reach the desired consistency.
What should be served as a side?
It is recommended to serve the scramble with whole wheat toast and fresh sliced tomatoes.
Is hot sauce used in this recipe?
Yes, the recipe calls for 3 drops of hot sauce, and you can add an extra drizzle at the end if desired.
Is the potato used in the recipe raw?
No, the recipe specifically calls for 1/4 cup of chopped, cooked potato.
Can I use any type of onion?
The recipe suggests using sweet onion for the best flavor profile.
What type of mushrooms are needed?
The recipe requires 1/4 cup of chopped mushrooms of your choice.
What are the tags for this recipe?
Tags include breakfast, brunch, corned beef, scrambled eggs, leftovers, easy recipe, stovetop, and one-pan meal.
How many ingredients are in this recipe?
There are 10 ingredients in total.
Is this a good way to use leftovers?
Yes, it is a fantastic way to clean out your fridge by using leftover cooked corned beef and potatoes.
What texture can I expect from this dish?
The dish offers a delightful mix of tender beef, vibrant vegetables, and buttery scrambled eggs.
Can I make this on a weekday?
Yes, it is quick enough for a weekday breakfast but also perfect for a cozy weekend brunch.
What kind of skillet is best?
A non-stick skillet is recommended to prevent the eggs from sticking.
Do I need a lot of oil?
No, just a light spray of oil is sufficient.
Should I season the eggs?
Yes, season the beaten egg mixture with a pinch of salt and black pepper.
How do you avoid overcooking the vegetables?
Only sauté them for 3-4 minutes until warmed through, rather than cooking them until soft.
Is this recipe easy to follow?
Yes, it is tagged as an easy recipe with straightforward stovetop instructions.
What kind of bread is suggested?
Whole wheat toast is the recommended bread pairing.
Is this considered a one-pan meal?
Yes, it is designed to be cooked primarily in one skillet.
When should the dish be served?
The scramble should be served immediately while it is still hot.