Welcome to the second edition of my Beef Sirloin Tip Roast Leftover plan! As I mentioned in my last post, it’s easy to get bored with eating the same old leftovers meal after meal and so we’ve learned to get creative. It’s also easy to get stuck in the mentality that something like a beef roast can only be eaten for dinner, or maybe lunch – not to mention the mentality that breakfast should be limited to eggs, toast, cereal, etc. That’s why today I’m sharing a super simple, yet filling, Whole30 approved breakfast idea using leftovers!
This isn’t rocket science, obviously. But if you’re anything like me, it’s easy to overlook something like this when you’re standing in front of the refrigerator trying to come up with something to eat for breakfast. And beef roast with vegetables should be eaten for dinner, not breakfast – am I right? Let me give you a tip: throw that thinking out the window. One of the best things you can do for your body is feed it good, nutritious food – whether it’s a traditional “breakfast” food or not. If you want a grilled chicken salad for breakfast, eat it! Not feeling bacon and eggs? How about a bowl of chili with diced avocado on top? You’re much better off eating something nontraditional but filling enough to keep you satiated until lunch than if you ate a bowl of cereal and then snacked all morning.
Not only was this a delicious breakfast, it only took me approximately ten minutes to make. I tossed the potatoes and onions in a hot skillet (you could even throw the carrots in if you wanted – I chose not to), and while they were cooking I heated slices of roast beef in another skillet and scrambled two eggs in the same skillet as the beef – not only did this save me dishes, but the residual seasoning from the beef gave the eggs an additional pop of flavor that blended the entire meal together. No muss, no fuss!
Have I mentioned how much I love leftovers?