Yet another way to use up leftover corned beef. The perfect grab-and-go breakfast for those hectic weekdays.
Ingredients
- olive oil: 1 tsp
- corned beef: 0.25 cup (chopped)
- onion: 2 Tbsp (minced)
- eggs: 3 piece (beaten)
- slice Swiss cheese, cut into 4 pieces: 1 piece
- salt and freshly ground black pepper: (to taste)
- slider buns: 4 piece (toasted)
Metric Conversion
Stages of cooking
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Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
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Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
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Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.
