Continuing on my Easter leftovers series, today’s recipe uses leftover ham, veggies, cheese and brioche buns for protein packed Denver Style Breakfast Sandwiches.
Breakfast Sandwiches happen to be one of my specialties. And making different variations depending on my taste or flavor for the day is so much fun! Don’t have brioche buns? Try this recipe out with your favorite bread, bagel or even a tortilla!
INGREDIENTS:
1 TBS Salted Butter
1/4 cup minced Red Onion
1/4 cup chopped Green Onion
1/2 cup minced Sweet Peppers
1 cup minced Ham
10 Eggs
1/2 cup Cottage Cheese
10 Brioche Buns
10 slices of your favorite Cheese
Salt and Pepper to taste
Goat Cheese or Cream Cheese (optional)
In a large sauté pan on medium low heat gently sauté the butter, onions, and sweet peppers just until soft. Add the ham and warm through. While the ham is heating whisk the eggs and cottage cheese in a medium bowl. Increase the heat on your stove to medium and gently stir in the egg and cottage cheese mixture. Cook the eggs to your liking (I recommend you keep the egg slightly wet if meal prepping as this will keep the egg more moist during reheating) and cut the heat and set aside. While the egg mixture cools enough to handle prep your buns with a layer of goat cheese or cream cheese on the bottom (optional) and a slice of cheese on the top. Add 1/2 cup of the cooked egg mixture to each sandwich, combine both halves of the bun and enjoy!
You can eat them right away or store in the fridge in an airtight container for a quick breakfast all week long. This recipe is also great for all my #mealprep fans and makes 10 sandwiches total. Sometimes I’ll even make a couple batches at once wrap in parchment paper then tinfoil and seal in a gallon sized ziploc bag and throw them in the freezer. They’re super yummy and easy to reheat in an air fryer or microwave.
