I like to save money, who doesn’t? When you’re on a tight budget (and if you’re a small business owner or just starting out you probably are), the grocery budget is one area that you can cut corners. One way I try to save is by using leftovers. The key is to think ahead. When you’re cleaning up after a meal and you’ve got a little bit of something left, think….can I use this in something else?
Here’s a breakfast/brunch dish I made using some left overs from the night before and finishing off a small amount of items in the fridge.
1/2 cup fat free half & half
4 Asparagus spears (cut into 1/2 inch pieces)
3 Mushroom Caps (chopped)
2 slices of onion – finely chopped
1 tsp fresh thyme
1/2 tsp Turmeric
Spray 4 ramekins with cooking spray. In a small bowl combine the asparagus, mushrooms,onions and a little salt. Divide evenly into the 4 ramekins. Combine the 6 eggs, half & half, thyme, turmeric, salt and pepper. Pour evenly into the 4 ramekins. Top with grated cheese. Bake at 400 for about 25 minutes, or until eggs are set.
I topped them with tomato, green onion and jalapeno’s but I think they would be really good with a hollandaise sauce.