Sunday is my brunch day… I prefer to sleep in and then make one big meal for my family to eat instead of making breakfast then a few short hours later eating lunch. This recipe is great for me because I don’t have to dirty so many dishes!
The name of this recipe is a bit of a misnomer, however- as 2 pans are actually needed to create this meal. It all ends up in one pan though!
The following serves 4 people:
1. Sautee the below ingredients in one pan:
2 tbsp butter
1/2 cup chopped onions of choice
1/2 cup chopped bell peppers of choice
2 tbsp of minced garlic
2. Add 1-2 cups of cooked cubed ham to sauteed mixture and set heat to low-medium. (I used thawed out frozen leftovers from our Easter ham). Stir occasionally while heating.
3. Meanwhile- scramble up about 4 eggs (1 per person) in another pan with some melted butter to keep eggs from sticking.
4. Once eggs are cooked through- add ham mixture to eggs.
Top with dried chives and shredded cheddar cheese to keep it all together.
Stay tuned for “Garlic And Onion Wine Roast” to be posted… or visit the website this week to see it now!