Friday, January 22, 2016

Morning Mix-Up

Sometimes I make this Morning Mix-Up recipe for lunch, which is what I did earlier this month. But I made a double recipe, which is what I often do, even though it is just the two of us here in our home. 

It worked perfectly to divide what was left after our lunch into individual serving portions, put these portions into small plastic containers to store in the refrigerator, ready to use for breakfasts in the following days. 

A delicious and nourishing breakfast: Morning Mix-Up, a homemade pancake (heated up in the microwave from the freezer) with maple syrup and yoghurt topping, and some grapes.

Print Recipe

Morning Mix-Up

Course: Breakfast
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Serves: 4


  • 2 cups frozen shredded hash brown potatoes
  • 1 cup chopped fully cooked ham
  • 12 cup chopped onion
  • 2 tablespoons canola oil
  • 6 eggs
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese
  • Minced chives


  1. In a large skillet, saute potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally, until eggs are set. Remove from the heat and gently stir in cheese.
  2. Spoon onto a serving platter; sprinkle with chives. Yield: 4 servings.

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