Saturday's Breakfast Skillet -- Fried Organic Egg w/ Brussels Sprout-Bacon Hash & Roasted Cranberries

Happy Saturday! We awoke to a dark and cloudy, damp Saturday morning. Before beginning our errands for the day, I decided to make a "weekend breakfast"...which basically means having anything other than the Greek Yogurt I eat for breakfast every day during the week! I like to treat myself on the weekends with more of a "Bed & Breakfast" type breakfast. As I rummaged through my refrigerator, I realized I had so many odds and ends of different items as well as small bowls of leftovers from meals made throughout the week. You know...the things you don't want to throw away, but aren't really enough to make anything with?  Well...here enters the queen of odds n' ends (that would be me)!  This is what I found in my fridge this morning (by no means a complete inventory...but nonetheless they were taking up precious space): a small bowl with about a cup of leftover chipotle dusted roasted brussels sprouts; 2 strips of leftover oven roasted bacon on a small plate; small bowl containing about 1 cup of fresh cranberries leftover from feverish cranberry muffin making the past couple of weeks (by the way I have another recipe for those, too); a small wedge of raw onion wrapped in plastic wrap...and of course my usual organic eggs that are always in there. I also just happened to have one precious leftover lonely looking Easy Cheddar Black Pepper Biscuit wrapped and sitting on my counter. So, I waved my magic wand (also known as my spatula)...and preheated my oven to 375 F and tossed a handful of the raw cranberries on a baking sheet and spritzed them with olive oil, then grabbed a pinch of granular Swerve and sprinkled the cranberries and roasted them for 10 minutes until they popped (yes...roasted tart Craisins...who knew???). While they roasted, I sliced the onion wedge into strips and sauteed it in a bit of olive oil until it began to caramelize and get brown and golden...I tossed in the leftover chipotle roasted brussels sprouts along with a pat of butter and tossed them with the onions while I chopped up the bacon strips and tossed them in and heated the sprouts, onions, bacon until all buttery and hash-like. Once my brussels-bacon hash was perfect, I used my magic wand (spatula) to push them aside and leave a well in the middle of my skillet where I added another small pat of butter, then cracked an egg into the well...covered it and cooked until the egg was done to my liking. I scattered the tart roasted cranberries on top...and "Voila"...with 100% leftovers (except for the egg), I was having my own Bed & Breakfast style breakfast. Don't throw away your week's leftovers -- make something "out of the box" or off the grid with them at the end of the week -- you just might surprise yourself -- and the worst case scenario if you don't like what you put together???  Well...the leftovers were probably headed for the trash anyway. Enjoy!

P.S. -- After re-reading what I wrote before posting -- I realized I had a little too much coffee this morning...Happy Saturday!

Leftovers are a beautiful thing...

Did someone mention "Christmas Wreath"???  LOL -- This is what it looked like when I plated it before eating...without the skillet and with the white background...well, I felt a little Ho-Ho-Ho-ish when I ate it!  ;-)