Breakfast Scramble and Weekly Menu Plan

We love Breakfast for Dinner! It’s one of most inexpensive meals you can serve for dinner. I usually schedule a couple dinners a month with breakfast items, but I also like to change up what I serve.

Recently, I cooked up this Breakfast Scramble and we all loved it. The best thing about a Scramble is you can add ingredients from your fridge that need to be used up. Even if you don’t have enough of one ingredient it’s easy to combine them to stretch and make enough for the entire crew. For this Scramble I used some honey ham and Italian sausage that we had left over from some meals from earlier in the week.

A little tip I learned from Alton Brown to speed things up in the kitchen and make your eggs fluffier; add milk when you are beating your eggs. You want to add about a tablespoon for each egg so count the number of eggs you are using and pour the milk that long. For example if you are using 6 eggs count to 6 as you pour, 1-2-3-4-5-6. Simple.

Serve it up with easy Cinnamon Rolls and a Smoothie and you have a perfect Dinner or even Breakfast treat!

Weekly Menu Plan

Monday ~ Cheeseburgers, Potato Pockets, Corn on the Cob

Tuesday ~ Beer Can ChickenMini Penne Pasta and Salad

Wednesday ~ Mini Meatloaves {Recipe from $5 Dinners}, Mashed Potatoes, Corn

Thursday ~ Easy Barbecue Chicken Salad

Friday ~ Appetizers – Sausage Cheese Balls, Cheesy Chili Dip, Bacon Crescent Rolls Chicken Lo Mein and Egg Rolls

Saturday ~ Chicken Lo Mein and Egg Rolls

Sunday ~  Mexican Mess {Recipe from $5 Dinners and Smockity Frocks}

4 from 1 reviews
Breakfast Scramble
 
Prep time
Cook time
Total time
 
Make this one dish Breakfast Scramble for Dinner or a special Sunday Breakfast. PocketChangeGourmet.com
Ingredients
  • Potatoes, washed and cut into small chunks {the smaller the better}
  • 2-3 tablespoons oil
  • Meat {I used 3 sausage links and 4 pieces of ham, any meat you have in the fridge}
  • ¼ cup Green peppers, chopped
  • 6 eggs {depending on the number of people you are serving}
  • Milk {6-8 tablespoons}
  • 1 cup Cheese {milk, sharp or colby jack,whatever you like}
Instructions
  1. Heat oil in large skillet
  2. Add potatoes and season with Greek Seasoning
  3. Cook until almost done and well browned
  4. Add the sausage, crumble with a spatula
  5. Cook until almost done
  6. Add the chopped ham or other meat
  7. Add the peppers {you can add onions too if you like}
  8. Cook until all ingredients are fork tender and browned well
  9. Whisk together the eggs and milk
  10. Pour over meat and potatoes mixture
  11. Cook eggs until almost done
  12. Stir in cheese, reserving a little for the top
  13. Cook until eggs are done and cheese is melted


I’m excited to tell you about Kristy’s new eBook… Menu Planning 101! It is full of helpful tips, ideas and resources. There are printable menu plans, simply print, laminate and use again and again.

Kristy is offering one lucky Pocket Change Gourmet reader a copy of her new book.

GIVEAWAY CLOSED

GIVEAWAY GUIDELINES: Winner will receive a copy of Menu Planning 101 eBook

Giveaway will remain open until Sunday, September 18th 2011 at 10 p.m. CST. Winner will be chosen at random, notified by email and will have 48 hours to respond.

Entries only accepted on this page. Facebook and Twitter entries do not count.

REQUIRED ENTRY:

  • Share your Menu Planning tip

OPTIONAL ENTRIES: Please leave a seperate comment for each entry

Disclosure: I received a copy of Menu Planning 101. As always, the opinions are all mine.

Linking to…Menu Plan Monday, $5 Dinner Challenge

 

 

 

Comments

  1. I don’t know if it works yet. But I started a spreadsheet with all of our favorite meals and where the recipes are at. Hopefully, that will help me when I start to try to menu plan.

  2. I am an rss subscriber.

  3. I am an email subscriber to both cupcake chronicles and hoosier homemade

  4. My tip for menu planning is to recycle your menus. Why go through all the bother of planning them each week or however often and then trashing them? Save each plan and then use it again.
    Teresa recently posted..Menu Plan Monday, September 5-11, 2011My Profile

  5. Subscribed to Pocket Change Gourmet.

  6. Subscribed to It’s a Blog Party.

  7. I serve breakfast for dinner often, but I never thought to add cinnamon rolls to it. My kids would love that! We usually have pancakes/waffles, eggs, and sausage. Also, I’ve always added milk to my eggs before scrambling them. They are much fluffier that way!

  8. I make a breakfast scramble quite a bit, tossing in any number of things out of my fridge, including chard, peppers, leftover meats of pretty much any kind, etc.

    My meal planning tip, I guess, is to have some flexibility. Just because something was planned for Tuesday night doesn’t mean it has to be made that night, as long as it is made that week. So if Tuesday is super busy, its fine to take the easier meal plan for Wednesday and make it on Tuesday, so long as Tuesday’s meal gets made.

    I am just stopping by from the MPM linky list, checking out what everyone else is planning for the week.
    Crystal recently posted..On the Menu MondayMy Profile

  9. My menu planning tip is to switch it up. I tend to get in a rut and cook the same things over and over again so I think it’s important to try new recipes and add them to your menu plan often to avoid getting into a rut.

  10. I’m a fan of Pocket Change Gourmet on Facebook.

  11. I’m a fan of Hoosier Homemade on Facebook.

  12. I’m following It’s a Blog Party on Facebook.

  13. My tip is… I pick the same day each week for my main dish.
    Example:
    Monday – fish
    Tuesday – Date Night(teenage daughter cooks)
    Wednesday – chicken
    Thursday – beans
    Friday – pasta or pizza
    Saturday – beef
    Sunday – convenience or crock pot
    This has been a huge help to me and helps insure a good variety.If your week is crazy be flexible & switch it around.
    I just discovered your blog a couple of weeks ago and I love it!

  14. I don’t have many tips so I think this would be a great resource for me! I try to have as many meals as possible in the freezer and have a well stocked pantry for those nights when nothing is planned.

  15. I subscribe through email.

  16. Mary Gresham says:

    I don’t have any tips, that’s why I need this book!!!!! My life would be easier if I had my meals organized.

  17. Mary Gresham says:

    I subscribe to Hoosier Homemade.

  18. Mary Gresham says:

    I subscribe to Cupcake Chronicles and Cupcake Tuesday.

  19. Mary Gresham says:

    I subscribe to Pocket Change Gourmet.

  20. I pick several things for the week since it is just the two of us. We don’t mind the leftovers and if it becomes too much I freeze in lunch portions.
    I am a RSS sucriber to Pocket Change, to Hossier Homemade and joined It’s a blog party!
    Love the site!
    Kelly recently posted..Banana BreadMy Profile

  21. I’m not great at meal planning so this book would be good for me. I try to have already cooked meats stored in my freezer.

  22. Pocket Change Gourmet email subscriber

  23. Hoosier Homemade email subscriber

  24. I have been a working mom and my husband has been the stay-at-home dad. At the end if the month we are trading places and I am going to be responsible for meals. I have never had to cook for my family because my husband always did it for me. I need major help!!!

  25. I have subsribed to all required.

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge