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.
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.
- 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.