Broccoli Cornbread Breakfast Scramble

Image: Serving plate containing common breakfast items, such as eggs, fruit, meat, and cornbread

Description: The first time I made a breakfast plate using my Broccoli Cheddar Cornbread, I fell in love with the combination and decided to turn this into it's own recipe and share it! Enjoy!

Yield: Makes 1 breakfast meal

Ingredients:

• 1 piece of Broccoli Cheddar Cornbread (or any style of cornbread)

• 2 eggs, scrambled (or preferred style)

• 1/3 cup of cooked diced ham (or any pre-cooked meat you have on hand)

• 1 tablespoon + 1 teaspoon butter, softened, divided,

• ½ an avocado, sliced

• ½ teaspoon dried parsley

• Pinch of cayenne pepper

• Fresh parsley, for garnish

• hot pepper sauce, for topping

• drizzle of extra virgin olive oil, for topping

• small bunch of grapes (or small serving of preferred fruit)

Instructions:

Preheat the oven to 350. Line a baking sheet with parchment paper.

Spread 1 teaspoon of the butter over the top of your leftover cornbread. Bake @ 350 for 10-15 minutes or until heated through and edges start to crisp.

While the cornbread is warming, prep your chosen garnishes, toppings, fruit, and avocado. Set aside.

Add the remaining butter to a small frying pan over medium heat and reheat your selection of diced cooked meat on medium heat 3-4 minutes until its warmed up.

Add your eggs on top of the cooked meat, and cook on medium low setting for 4-5 minutes, tossing and scraping the eggs fairly frequently with a rubber spatula as you go. You’re looking for your eggs to resemble big curds but still be creamy (think big curd cottage cheese).

Once the egg is cooked through, the cornbread should be warmed. Plate up the food according to your own preference and add hot sauce and garnishes at this time. Serve and enjoy!