The season of feasting is right around the corner and this Breakfast Egg Skillet is the perfect holiday leftover meal! This gluten-free and dairy-free breakfast bake uses ham, eggs, and a host of vegetables for the perfect Sunday brunch!
The month of December is my favorite cold-weather month. With all the holidays around, it doesn’t even matter what temperature it is outside; the cold snowy days actually make for the perfect excuse to snuggle up by the fire and just relax.
Then there is always all the holiday dining to indulge in. Let’s face is, December is actually just an incredibly food-indulgent month. All control goes out the window, bathing suit season is far far away, and we all know we’ll promise to eat healthy when the new year rolls around.
With the winter holidays upon us, it’s time to pull out a new arsenal of unique leftover ideas in preparation for the season!
With Christmas ham being the staple American dinner party star, there needs to be a ham leftover recipe, and that’s where this holiday breakfast egg skillet comes in.
Holiday Leftover Breakfast Egg Skillet
Thinly slice that leftover ham and cut it into small cubes, then chop up some onions, tomatoes, green onions, sun-dried tomatoes, and arugula, and your breakfast is almost ready.
I love making breakfast egg skillets because they are super filling and protein rich while also packed full of flavors from the different veggies and ingredients that you add. These egg skillets are super flexible and forgiving, you can play around with the ingredient combinations to whatever you have on hand.
I wanted a red and green colorful egg skillet to really bring out those holiday colors so the tomatoes, green onions, arugula, and dollops of pesto really bring some holiday cheer into this dish.
This Holiday Leftover Breakfast Egg Skillet was a hit with my entire family. They loved the medley of different flavors and how all the colors simply popped right from the skillet. This makes for the perfect family recipe that you can easily make for a crowd. And just because I’m using holiday leftovers for this dish doesn’t mean you can’t make this all year long for Sunday brunch!
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/2 cup diced leftover Christmas ham (or any leftover ham)
- 1/2 cup diced tomatoes
- 1/4 cup chopped sun-dried tomatoes
- 1/2 cup chopped arugula
- 1- 2 tablespoons dairy-free basil pesto
- salt/pepper to taste
- crushed red pepper flakes to taste
- Heat pan over medium heat. Add olive oil.
- Add onions, cook for a couple minutes.
- Add ham and cook until lightly crispy, a few minutes.
- Add tomatoes, sun-dried tomatoes, green onions, and arugula.
- Cook for a couple minutes.
- Make 4 nests to crack the eggs into in the pan.
- Add the eggs to the pan and cook on medium-low until eggs are set and cooked through.
- Add salt, pepper, and crushed red pepper flakes to taste.
- Add a dollop of basil pesto before serving.
Home Chef Tip: if you aren't a fan of sunny side up eggs, you could easily make this into a breakfast egg scramble by just adding the eggs and mixing everything around in the pan. On the contrary, if omelets are more your style, just cook the toppings together, removing them from the pan to make the omelet, then add them back in on top of half of the omelet and fold it over.
We hope you love this Holiday Leftover Breakfast Egg Skillet recipe from SoFabFood Home Chef, Victoria from Avocado Pesto, as much as we do. If you love this delightful recipe, stop by our Breakfast section to find more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!