Veggie Scramble “Leftover Delight”

No experience needed to create a new recipe for a wonderful breakfast. All you need is to look into your refrigerator. Maybe you have leftovers in there that you can re-purpose, or maybe the items in there can be mixed all together for a great surprise recipe. Try it, you’ll love the outcome.

These scrambled eggs were made with a little bit of this and that. Leftovers from topping a “Veggie Pizza Pie”, some shredded spinach, diced red onions, green onions and tomatoes. A few sliced artichoke hearts and a sprinkle of Parmesan cheese. I served it with a few leftover “Herb Drop Biscuits”.  If you love herbs you have to try these biscuits, they are great even as a leftover.  Mark was pleasantly surprised with our wonderful tasting breakfast. (Especially when I had said, I don’t have anything to cook with.) Enjoy your cooking experience, it’s always fun in the kitchen.

 

Herb Drop Biscuits

Ingredients:

• 2 1/4 cups Bisquick
• 1/2 cup fresh spinach, shredded
• 1/4 cup fresh basil, shredded
• 2 green onions, thinly sliced
• 1/4 cup Parmesan Cheese
• 2/3 cup milk
• 2 Tb butter, salted
• 2 tsp fresh parsley, minced
• 1 clove garlic, minced

Preheat oven to 450. Butter a 9 inch round cake pan. In a small skillet over low heat melt the butter, stir the parsley and garlic into the butter. Remove from heat and set aside letting the flavors blend. In a large bowl combine the Bisquick, spinach, basil, green onions, Parmesan Cheese and milk, stir until just mixed. Shape dough into golf ball size. Place them in the cake pan pretty close to each other, about 1/2″ apart. Drizzle the butter, parsley, garlic mixture over the top of the biscuits and bake for 12-14 minutes, until lightly browned on top.