Leftover Bratwurst Scramble Recipes

Steps:

• Prick the potatoes multiple times with a fork and cook in microwave for 3 minutes. Turn and cook an additional 2 minutes. Set aside to cool and then cut into 1/2 inch cubes.
• Cut leftover bratwurst into 1/2 cubes.
• Roughly chop the leftover peppers and onions.
• Pan fry the potatoes, bratwurst, peppers, onions, and spices in the vegetable oil for about 5 minutes over meduim heat, turning often. Season with salt and pepper.
• Push the potato mixture to the side of the pan and scramble the eggs, lightly incorporating the potato mixture when the eggs are just about done.
• Top with a bit of hot sauce if desired.

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

Steps:

• Spray a skillet with light oil.
• Add the potatoes, peppers, onions, mushrooms and corned beef to the skillet and just heat until warm through - do not overcook.
• Beat the eggs and water together.
• Pour into the skillet over the beef & veggies using medium heat.
• Stir gently as the eggs begin to cook lifting them from the bottom of the pan letting the uncooked eggs flow under.
• When cooked serve with whole wheat toast and , if you wish some fresh sliced tomato.