Leftover Corned Beef Omelet Recipes
20 WAYS TO USE LEFTOVER CORNED BEEF
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a corned beef in 30 minutes or less!
Nutrition Facts :
CORNED BEEF OMELET
"I was raised on a farm, where we had chickens as well as other farm animals, so ate a lot of egg dishes," recalls Kitty Jones of Chicago, Illinois. "We usually serve this simple omelet for breakfast with toast on the side."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onions in butter until tender. In a large bowl, whisk eggs and milk; pour over onions. Cook over medium heat; as the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with the corned beef, cheese and pepper. Remove from the heat; cover and let stand for 1-2 minutes or until the cheese is melted. Cut into wedges.
Nutrition Facts : Calories 291 calories, Fat 23g fat (11g saturated fat), Cholesterol 377mg cholesterol, Sodium 562mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
LEFTOVER CORNED BEEF OMELET
This tasty omelet uses the same ingredients as a Reuben sandwich, minus the rye bread. Caraway seeds, orange zest, and dill add some rye bread flavor. Just increase all if the ingredients proportionally to the number of eggs, if you are making a larger omelet.
Provided by Marcia
Categories Omelets
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- Whisk together eggs, milk, caraway seeds, dill, and orange zest.
- Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
- While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
- Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
- Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 9.8 g, Cholesterol 471.2 mg, Fat 39.3 g, Fiber 1.4 g, Protein 32 g, SaturatedFat 15.7 g, Sodium 1276.1 mg, Sugar 6.2 g
CORNED BEEF JERKY
The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.
Provided by Soup Loving Nicole
Categories Jerky
Time 4h45m
Yield 20
Number Of Ingredients 7
Steps:
- Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
- Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
- Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
- Place strips on the trays of a dehydrator making sure not to overcrowd.
- Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
- Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg
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