Mashed Eggs

Transform your Thanksgiving leftovers into tasty breakfast dishes! You can find the recipes for turkey-stuffed apples and pumpkin pie oatmeal in the November 2013 issue of Clubhouse magazine.

Here's a cool recipe for scrambled eggs using a microwave and yesterday's mashed potatoes.


1/2 cup cold mashed potatoes
2 strips precooked bacon, crumbled (or chopped ham)
2 eggs
Parmesan cheese
dried basil


1. Spoon potatoes into a ramekin or small bowl. Microwave for 30 seconds (1 minute if mashed potatoes are lumpy).
2. Using a spoon, make a “well” in the center of the potatoes.
3. Pour bacon (or ham) and eggs into the potatoes. Sprinkle Parmesan and basil on top.
4. Cover with a paper towel and microwave 90 seconds. The eggs will not be completely cooked yet.
5. Use oven mitts to safely remove the hot dish.
6. With a fork, stir eggs into potatoes for 1 minute. The heat from the potatoes will finish cooking the eggs.
7. Let dish cool for at least 1 minute, then enjoy.

Copyright © 2013 by Focus on the Family. Photo © Ron and Karen Nickel.