With grocery prices as they are, I hate wasting food. It’s like throwing money down the disposal.
I grew up the eldest of 4, and then had 3 children of my own, so I have always cooked in large quantities. Now that it’s just my husband and me it’s hard for me to adjust to cooking for just two, so there are almost always left overs.
Creating a different meal out of leftovers is not only cost-effective, it’s a great time saver……you’re using food that has already been cooked or prepped.
Everything used to make this breakfast pie was left over from our Christmas meal.
1/2 onion – chopped
5 green onions – chopped (white and green parts)
3 baby bella mushrooms – chopped
1 jalapeno – seeded and finely chopped
1/2 tsp rosemary – finely chopped
1 1/2 cups ham – cubed
1/2 cup fat-free half & half
1 cup grated cheddar cheese
1 tube Ritz crackers – crushed
Saute the onions
1 stick butter – melted
Saute the onions, mushrooms, and jalapeno until onions are almost translucent. Add the ham and continue to saute for a couple more minutes. Remove from heat and stir in the rosemary.
Combine the crushed crackers and butter, press into a pie pan making a crust.
Beat the eggs and add half & half and salt/pepper.
Pour the onion/ham into crust. Pour eggs over and top with grated cheese.
Bake at 350 for approximately 45 minutes, or until eggs are set.