Italian Breakfast Scramble

If you say Italian, I'm sold. If you tell me veggies and meat in scrambled eggs, I'm done for! This is the perfect way to jazz up plain scrambled eggs. I had only had Proscuitto one time prior to having this breakfast dish - but it's very delicious and I love channeling my inner Giada and pronouncing very Italian-like when I'm buying/cooking with it :) AND this scramble has my favorite veggie, zucchini, in it. So it's like all the best things in one recipe and it makes me want to actually eat breakfast.

Stromboli

As a child, my only experience with salami was in a cold cut sandwich. It was definitely not my favorite thing. As an adult, I'm finding the more I try new foods and foods I once disliked, the more new foods I'm finding I love. I now have no qualms with salami and I don't shy away from eating it or making a recipe with it.

This stromboli was so yummy. The saltiness from the meat mixed with the cheese and the sweetness of the tomato sauce perfectly. All the textures worked together perfectly. We ate the whole thing within 15 minutes. Next time it is made, it will be a double batch for sure!

Italian Wedding Soup

My husband has a thing for Italian Wedding Soup. He is constantly asking me to make it. I've made a few soups pretty close to it, but he wants the traditional stuff. So I remembered not too long ago, I had bookmarked Tracey's recipe. I usually try not to make super new recipes I've found since I have 10 year old recipes that have never been made, but every once in a while, the temptation is too great! So we had this soup on Wednesday - our soup night - and it was absolutely delicious! I loved the meatballs, which is surprising because I don't like sausage. The kale once again though was one of my most favorite parts! I even froze some of the soup for a later time. I was unable to find the ditalini pasta, so I used some other kind of pasta.

Morning Mix-Up

This was a quick, delicious breakfast. I'm really not a morning person, so I like breakfast recipes that are fast and filling - and little to no headache!

(Printable Version)
Recipe from The Cutting-Back Kitchen
What you need:

• 2 cups frozen shredded hash brown potatoes
• 1 cup chopped fully cooked ham
• 1/2 cup chopped onion
• 2 tbsp. vegetable oil
• 6 eggs
• Salt and pepper
• 1 cup shredded cheddar cheese

Directions:

In a skillet, saute hash browns, ham, and onion in oil until hash browns are tender, about 10 minutes.

Beat eggs, salt, and pepper together. Add to skillet and stir until they are cooked.

Remove from heat and stir in cheese.

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Fried Rice

Find the recipe on The Recipe Jackpot