Eggs in a Basket, Perfect Sunday or Anyday Breakfast

A simple easy Weekend style breakfast delight, you can make ANYday of the week!
The potato baskets can be a made ahead and frozen for quicker results.

A Mother's Day Reminder: Mom's Leftover Hash

**This was a staple in my house growing up. Whatever we had for Sunday dinner ended up in this mash-up. Whether it was Pot Roast, Roasted Chicken or Meatloaf it was in there. My Mom served it with baked beans and toast most often. But today I serve it for breakfast or Dinner so what goes along with it lends to the time of day. The only thing that is a mainstay is that it reminds me of how my Mom never went without making "something" for dinner and that was the MOST important thing. Enjoy!

Leftover Hash

2 Cups Leftover Protein

(Chicken, Pork, Roast  etc.. )

8 Eggs

½ cup Milk

½ cup Yellow Onion diced

½ cup Green Pepper diced

¼ cup Green Onion Chopped

1 - 1 ½ cups Cooked Potatoes (diced)

1 tsp Red Pepper flakes

1 tsp Complete Seasoning

2 - 3 Tbsp Olive Oil

2 Tbsp Butter

Crusty Bread for Toasting.

Heat Saute pan and add olive oil.

Add Protein and Potatoes, Saute until warmed through.

Add Onions and Peppers.

Saute until Onion is translucent.

In a Mixing bowl combine Eggs, Milk and Spices.

Pour mixture into Saute Pan over Protein and Potatoes.

Stir constantly to scramble the eggs and combine the mixture.

Serve Hot with Toast, Crusty Bread or like my Mom did with Baked Beans! It was always a treat!

Chicken Cacciatore Quesadillas for Leftover Wednesday

Do you love Leftover Recipes? I certainly do. It's like a Mini Chopped Challenge! You have a bunch of ingredients and you need to figure out how to meld them together for a Flavorful cohesive meal.
Well this recipe works on so many levels and in so many different ways. It's a good basic recipe that can be used for lots of different ingredients! Start with a good Tortilla and some really flavorful cheese and you are on your way!
Leftover Quesadillas 

2 Leftover Chicken Thighs
 (or 1 cup cooked chicken)

½ Green Pepper sliced in strips

½ cup Onion chopped

1 cup Monterey Jack cheese

4 Medium Tortillas

(The mixture of peppers and onions leftover from the Cacciatore would be great here)

If you are starting from scratch saute the onions and peppers in 1 tbsp of olive oil, until onions are translucent and the peppers are soft. Add chicken and saute until cooked through.

Set mixture aside.

Warm a non-stick skillet over medium heat.

Lay Tortilla in skillet, flat.

Sprinkle ¼ cup cheese on one side of tortilla.

Lower the heat to Medium-Low.

Add Chicken mixture on top of cheese.

Add additional ¼ cup cheese on top of mixture.

Fold tortilla over to cover meat and cheese.

Turn tortilla to ensure it's brown on both sides.

Keep on heat until cheese appears to ooze out of seams.

Remove from heat

Place on cutting board.

Let rest 1 minute.

Cut tortilla with a “V” to retrieve 3 triangles.

Serve alone or with Sour Cream and Green Onion.

This is a Must Share! Be sure to  Pin it for your Friends!