I’ve been enjoying the company of my cousin and her family over the last week so I have neglected my recipe blog, Sorry. Not that I haven’t been cooking, just haven’t been documenting, photographing and writing. Some times there are more important things in life and family time is one of them. Cooking for my loved ones is just the best way I can imagine to show them how much I love them…so just think how much I was cooking. We had the best time together.
With them leaving last night, the house was quiet this morning and now I only needed to get breakfast together for Mark and I, rather than for a group. What to make, what to make? There’s leftovers in the refrigerator so it should be easy, and it was. Here is our breakfast this morning, a Leftover Delight.
- 2 slices of bacon, diced
- 1/4 of a red bell pepper and a green bell pepper, diced, leftovers
- maybe a cup, cup in a half of leftover roasted potatoes
- 2 cloves of garlic, minced
- 3 eggs
Heat a 10″ skillet over medium heat and fry the bacon pieces until slightly browned. Add the bell peppers and saute with the bacon until just softened. Toss in the potatoes and garlic and to stir until the potatoes are reheated well. Lower the heat to medium low and crack the 3 eggs over the mixture. (I guess the safe way to do this would be to cracked one egg in a bowl to make sure it’s good then slip it in the skillet over the mixture, but I don’t use that method when cooking in my kitchen) Cover the skillet with a lid and continue to cook for about 15 minutes. When done you will find the eggs look somewhat raw, but when touch tested they are thoroughly cooked.
Serving Suggestions: Add a bit of hot sauce or leftover salsa and what a delicious breakfast you will have.