Dumpling Scramble
by Bibi on Wednesday, August 17th, 2011 | 29 Comments
Today I am sharing a memory recipe from my childhood…..Growing up I used to love bread dumplings.
Living in Central Europe we ate lots of dumplings….mostly as a side dish with meat and sauce.
Dumpling Scramble
I was excited every time my dad made dumplings because I knew there will be leftovers and he will make us his special eggs and dumplings for breakfast.
Few days ago I made some dumplings for Sunday dinner (yes, hubs was in town) and I made sure there was enough leftover so I can make something special for my boys the following night – Meatless Monday Night.
I decided to use my dad’s recipe and give it my own twist….as I always do…..Dumpling Scramble was born.
You can make this recipe with any savory dumplings or day old buns or rolls.
This recipe serves 4.
Ingredients:
- 4 cups cut-up Dumplings or Buns
- 1 Tbsp Oil or Butter
- 1 Onion (finely chopped)
- 1 cup Black Forrest Ham (chopped)
- 1 cup Mushrooms (sliced)
- 6 large Eggs
- 1/4 cup Half & Half
- Fresh Parsley
- Salt & Pepper
- Shredded Cheese (sprinkle on top – optional)
STEP 1: In a large skillet heat the oil and saute the onions with Black Forest ham until well done, but not burned or crispy.
STEP 2: Add mushrooms. Saute for 2-3 minutes.
STEP 3: Add the cubed dumplings or buns. Saute till the dumpling are little brown. Meanwhile in a bowl whisk the eggs, cream and parsley until fluffy.
STEP 4: Add the egg mixture into the skillet. Salt and pepper. Cook till eggs are done.
You can serve it any time of the day. My kids like it as breakfast for dinner with side of pickles.
Dumpling Scramble
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This Dumpling scramble looks better than the dumplings I had growing up! I have never made dumplings and these look so great I am going to have to try them. Thanks for sharing and hosting. Have a great week!
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HI Bibi,
I shared my instructions for dehydrated tomatoes and an article I hope you enjoy!
Thanks, Jill. I always enjoy your articles. They are very educational and eye opening. Keep bringing them.
This looks and sounds delicious! I love these kinds of breakfast dishes…I can’t wait to try this one, thanks
ooo delish! that’s what i want for breakfast!
thanks for hosting the party!
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HI
Just found your site.
I am sharing my homemade Chocolate Chips and Dairy-Free Fudge. You won’t believe the secret ingredietn!
Welcome, Adrienne. Thank you so much for joining Foodie Wednesday and sharing your yummy recipes.
I shared: Lea’s Easy Creamy Coconut Pineapple Ice Cream and Lea’s Pretty Perfect Pizza Recipe.
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Hi,
I linked my Fresh Roasted Turkey Sandwiches on Semi Homemade Rolls today. Thanks for hosting. Your scramble looks incredible!!
I posted a profile for anise seed, a distinct and tasty spice.
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Thanks for hosting! This is my first time posting here
I shared a Creamy Watermelon Ice Cream recipe (w/ dairy-free option). Thanks again.
Welcome, Emily. Hope to see you around here often.
Hello Bibi,
Its nice to be back here.Your scramble looks so good.I brought my cookie.Thanks for hosting and sharing.
Thanks for coming by and sharing your recipe, Marelie. Missed you around here.
The Linky wasn’t working for me for a while, so I forgot to add that I also shared a Watermelon Lemonade – Blended recipe. Thanks so much again
I love dumpling scramble! We always have some leftover dumplings so mom usually makes this as it’s quite fast and oh-so delicious! Next time I’ll tell her to add some ham and mushrooms – sounds pretty good to me
You absolutely must try it with mushrooms and ham. It completely changes the classic dumpling scramble.
I want to try this, it looks yummy, any recipe for this menu..Thanks for sharing..
Mmmm! I love dumplings! I’ve never had bread ones, though. I have to try this tomorrow. I can’t resist anything with Black Forrest ham in it.