Black Friday Scramble Recipes

SKILLET SCRAMBLE

Skillet Scramble image

"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always use up whatever leftovers you have on hand."

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

2 large potatoes, baked and cubed
1/2 cup chopped green pepper
1 small onion, chopped
2 tablespoons olive oil
1/2 teaspoon each onion powder, garlic powder and seasoned salt
8 eggs, lightly beaten
1/2 pound cubed fully cooked ham
1/4 cup water
1/4 cup salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 235mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

BLACK FRIDAY SANDWICH

Black Friday Sandwich image

Yep, Thanksgiving leftovers between 2 slices of bread! Feel free to modify with whatever else you have left from the night before...uh, except the pie.

Provided by evian257

Categories Main Dish Recipes Sandwich Recipes Turkey

Time 10m

Yield 1

Number Of Ingredients 10

Ingredients

1 tablespoon canned jellied cranberry sauce
1 tablespoon mayonnaise
¼ teaspoon celery seed
2 slices bread
1 tablespoon mashed leftover sweet potato casserole with marshmallow topping
1 tablespoon gravy
1 tablespoon dry leftover stuffing
¼ cup shredded leftover cooked turkey
1 tablespoon coarsely chopped leftover green bean casserole
1 tablespoon chopped French-fried onions

Steps:

Mash cranberry sauce in a bowl with a fork until smooth. Add mayonnaise and celery seed; mix thoroughly. Spread sauce over bread slices.
Spread sweet potato casserole onto 1 slice of bread.
Mash gravy and stuffing together in a bowl. Mix in turkey. Spoon the mixture over the sweet potatoes; top with green bean casserole and onions. Place second slice of bread on top.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 47.8 g, Cholesterol 34.3 mg, Fat 25.5 g, Fiber 2.3 g, Protein 15.6 g, SaturatedFat 5.7 g, Sodium 804.5 mg, Sugar 12.1 g

BLACK FRIDAY SCRAMBLE

Black Friday Scramble image

Shopping sucks. Stay home and have breakfast instead made with leftover turkey. If you must go out into the madness, this will provide the fuel to keep you going while standing in those lines.

Provided by David

Categories Breakfast Potatoes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ tablespoons olive oil
2 medium potatoes, halved lengthwise and sliced, or more to taste
½ large red onion, chopped
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 pound leftover turkey breast meat, cut into chunks
1 tablespoon shredded Cheddar cheese, or to taste

Steps:

Heat olive oil over medium heat in a cast-iron skillet. Add potatoes, onion, garlic powder, salt, and pepper. Cover and cook over medium-high heat until potatoes are tender but still resistant to a fork, 8 to 10 minutes.
Add turkey to the potato mixture and continue to cook over medium-high heat until potatoes and onion are cooked through and potatoes are crispy, 8 to 10 minutes more. Plate and top with Cheddar cheese.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 20.6 g, Cholesterol 88.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 36.2 g, SaturatedFat 3 g, Sodium 138.4 mg, Sugar 1.7 g

SCRUMPTIOUS SCRAMBLE

Scrumptious Scramble image

Provided by Ellie Krieger

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1/2 cup red onion, diced
1 cup tomato, cored, seeded and diced
4 whole eggs
4 egg whites
2 tablespoons water, optional
1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill
Salt and pepper

Steps:

In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.
Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter.

Nutrition Facts : Calories 118 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams

MEAN GREEN SCRAMBLE

Mean Green Scramble image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons salted butter
1 cup mixed hardy greens (spinach, kale and chard, sold prepped in bags)
3 scallions, white and green parts sliced
1 jalapeño, seeded and diced small
Kosher salt and freshly ground black pepper
1/4 cup half-and-half
2 tablespoons prepared pesto
6 large eggs
1/2 cup shredded Monterey Jack
2 ripe tomatoes, sliced thick
2 tablespoons chopped chives

Steps:

Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
Serve the eggs on top of the tomato slices and garnished with the chives.

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