Ham and Eggs

Making the most of our leftovers from Easter.  We've probably all been guilty of throwing away perfectly good food after a holiday.  If you're like me, you end up making too much, it gets put in the fridge, eaten once or twice, and then thrown away.  We're really trying to be more cognizant these days to plan smarter, only make what we'll eat, and finish our leftovers.  Today was the last of the Easter ham.  We've eaten it for dinner this week, made ham sandwiches for lunch, spoiled our two dogs, Ranger and Abby, with some each day, and even gave some to our neighbors.  Any which way you dice it, a 10-pound ham is big for a family of three.  But I won't waste it, and I won't take it for granted.  Today we used it for breakfast.  Scrambled eggs with ham and cheddar.  Dear God, this was good.  Lot's of protein, lots of flavor, and guess what?  We finished the ham!  I'll share one more thought with you.  Who doesn't love breakfast for dinner?  This is a perfect option for any time of day.  So, knock yourself out.  Still have ham to finish?  Get scrambling!  Be proud you used your leftovers!

Recipe for Ham and Eggs  

Ingredients: 

• 2 eggs

• 1/4 cup ham, diced

•  sharp cheddar cheese, as desired

• olive oil cooking spray

• salt

• freshly ground black pepper

Instructions:

1.  Spray a non-stick skillet with olive oil cooking spray and heat over medium heat.  Once hot, add ham and saute for a minute or two until lightly browned, stirring frequently.  

2.   Add eggs to the ham and scramble in the same skillet.  Season with salt and freshly ground black pepper.  

3.   Sprinkle with cheddar cheese when the eggs are almost done, stirring in until the cheese melts.  

4.   Serve for breakfast, lunch, or dinner.