Cooking in an RV may not be something everyone does, but we can all relate to cooking on a budget and scrambling to throw together a meal. My favorite thing about breakfast is how you can throw an egg in or on something, and suddenly, it’s breakfast.
I’ve baked eggs on leftover pizza, scrambled them into chili, and used leftover cornbread to make egg tortillas. I believe the technical culinary term for what I’m talking about is “Trash Breakfast,” which is basically you putta what you got into a skillet with some eggs and… voilà! When I visited the Snow Slip Inn in Montana, I was excited to see a trash omelet on their menu, as well. I had never actually seen it on a menu before.
Living on a budget, Katie and I will often split plates when we go out to eat, or we’ll eat half and save our leftovers for another meal. A lot of times, those leftovers become Trash Breakfast.
This particular morning we had leftovers from two recent visits to La Cabanita in Ketchum, ID: chicken enchilada, chile relleno, and carne asada tacos, along with the accompanying tortillas, Spanish rice, and refried beans.
Begin heating the leftovers in a nonstick skillet on high heat.
While the leftovers are heating up, scramble the eggs, adding a tablespoon of water, and beating air into them with a fork.
Once the leftovers are hot and sizzling, add the scrambled eggs.
Cook on a high heat, stirring only occasionally and lightly scraping the bottom and sides. Once the eggs begin to fluff and cook, turn down the heat to from high to medium low. Try to fold the eggs over without disturbing them too much.
Once the eggs are cooked, plate them up and add your favorite hot sauce. You can also add cheese towards the end, if you’ve got it.