5.0 from 18 votes
Meatloaf Egg Scramble
This Meatloaf Egg Scramble comes together in mere minutes, uses leftover meatloaf slices, potatoes, and eggs with cheddar cheese. It's Brinner time!
Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 2 servings
Calories: 418 kcal
Course:
Breakfast , Dinner
Cuisine:
American
Ingredients
- 2 lices leftover meatloaf cubed
- 1 tbsp olive oil
- 2 medium white potatoes cubed
- 1 zucchini cubed
- 4 eggs beaten
- 1/2 cup shredded sharp cheddar cheese
- salt and fresh cracked black pepper
- Chopped parsley for garnish
Instructions
- Cube the potatoes and put in a microwave safe bowl covered with water. Cook for 5 minutes on high. Drain and set aside. Cut the meatloaf slices and zucchini in small cubes, set aside.
- In a hot skillet add the oil and cubed meatloaf. Pan sear for 3 minutes. Add the parboiled potatoes and brown for several minutes. Add the zucchini and stir for another minute.
- In a bowl whisk the eggs together and pour evenly over meat mixture, stirring with spatula to thoroughly incorporate. Cook until eggs are set or to your liking. Top with cheese to melt and season to taste with salt and pepper. Garnish with chopped parsley and serve.
Cup of Yum
Nutrition Information
Calories
418kcal
(21%)
Carbohydrates
25g
(8%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
357mg
(119%)
Sodium
326mg
(14%)
Potassium
1107mg
(32%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
955IU
(19%)
Vitamin C
37mg
(41%)
Calcium
320mg
(32%)
Iron
7.6mg
(42%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 418
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 357mg | 119% |
| Sodium | 326mg | 14% |
| Potassium | 1107mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 37mg | 41% |
| Calcium | 320mg | 32% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.