I know it looks and sounds gross but "Trashcan Scramble" has been a favorite of mine since a vacation to Florida in my teens. A marina restaurant we visited served something similar in metal trashcan lids. It looks like it came out of a trashcan and most of the things in it are leftovers that might have been headed into the garbage. It's a little bit of everything leftover thrown into a breakfast skillet. Think anything you've seen in an IHOP skillet breakfast all in one! When I worked an early shift at a local golf course, I would make this for breakfast for a few of the regulars after a steak dinner night because there were always leftover steaks, baked potatoes, and dinner rolls in the fridge.
Serves 2-4 as shown, approx. $.46/serving
3 T. Happy Farms Butter
1-2 leftover baked potatoes, sliced or diced
2 c. vegetables - any of the below that you have on hand or sound good
bell pepper, chopped
fresh spinach, chopped
jalapeno pepper, seeded and diced
1 c. leftover cooked meat: bacon crumbles, diced ham, ground sausage, sliced steak, etc. (opt.)
1 c. approx. leftover bread (could be the heels, dinner rolls, dried out slices, etc.)
4 Goldhen large eggs
1/2 c. Friendly Farms milk
salt and pepper
1/2 c. shredded cheese, cheddar, swiss, colby jack - whatever!
hot sauce (opt.)
1. Melt 2 T. of butter in a large skillet and brown the potato sliced on both sides. Set aside.
2. Melt 1 T. of butter in same skillet and saute vegetables over medium until tender. Add meats if desired and heat through with veggies.
3. Return potatoes to skillet.
4. In a bowl, scramble eggs with milk, salt, and pepper. Tear up bread into bite-size pieces and mix into eggs.
5. Pour egg mixture over the veggie/meat scramble and cook as you would scrambled eggs. Let it sit for a minute or two and then turn the whole mixture to make sure all the egg cooks.
6. Top with shredded cheese and serve. Hot sauce optional.