By the end of the week my fridge is a hodge podge of the weeks various meals. I love this breakfast in that it uses up all of those odds and ends in the best way. There are no wrong answers here. You would be hard pressed to find a veggie that does not work. This dish is just as yummy hot out of the oven or room temperature , which is ideal for those lazy weekend mornings when everyone is moving to their own tempo.
Saturday Morning Eggs
1 small yellow onion diced
3 scallions trimmed and diced
1 cup cooked potatoes
3 ears corn cooked
8 large eggs
1/4 heavy cream
salt
1 tablespoon butter
olive oil
Heat oven to 350. In a a medium saute pan over medium heat add a tablespoon olive oil. Add onions , season with a pinch of salt. Saute for about 5 minutes until slightly soft. Add Potatoes, Corn & Scallions. Saute for another couple of minutes. Taste for salt. Meanwhile in a medium bowl add eggs, cream and a pinch of salt. Wisk until the eggs are fully mixed. Add butter to the Vegetables, let melt (this will keep the eggs from sticking). Turn off heat. Pour egg mixture in and put the pan in the oven . Cook for about 10 minutes or until just set (still a bit of wiggle). Carefully slide onto a serving platter, garnish with veggie or fruit of choice & Enjoy!
Breakfast Rolls
1 package crescent rolls of your choice (I like the Immaculate Brand)
1 cup grated cheddar
3 slices prosciutto
This is going to cook at the same time as the eggs so the oven temperature should be 350 and make sure to have 2 racks available. Line a baking sheet with parchment paper. Open package according to directions. Lay the rolls out individually, sprinkle cheese on half and place pieces of prosciutto on three. Leave the rest plain (You can of course make them all prosciutto and cheese, but with four kids someone is always like it their own way). Roll according to instructions and place in the oven cook for about 12 minutes until brown. Serve with Eggs.
