This meal is great for breakfast, brunch, lunch or dinner! My kids love eating breakfast for dinner so this meal is known as ‘Brinner’ in my house. It can be a perfect meal for anytime of day and is a great way to up your veggie intake and use up any leftover cooked meat. I used leftover pork tenderloin, but chicken or steak would work well too!
It is also very versatile in that you can use any veggies you enjoy. I chose low carb, low starch and easily digestible veggies like squash, peppers, mushrooms and leeks.
Ingredients:
1 leek
1 small butternut squash
1 small zuchinni
2 red peppers
10 baby portabella mushrooms
1 lb pork tenderloin, cooked (or any leftover cooked meat)
1/2 tsp salt
Pepper to taste
1/2 tsp dried thyme
1 tbsp olive oil
Eggs
Directions:
Chop all the veggies and meat into small cubes.
Heat olive oil in a large pan on medium heat on the stove.
Add all the veggies, salt, pepper and thyme and sauté for 10 minutes until cooked.
Add in meat and sauté another 5 minutes until fully warmed through.
Place pork veggie hash on a plate and top with an egg, some cracked pepper and enjoy!
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