Leftover brown rice, quinoa, or another whole grain? Make a sweet or savory grain bowl. For sweet: Warm leftover rice (or whatever grain you have on hand) in the microwave or on the stovetop with milk and top with chopped nuts, dried or fresh fruit, cinnamon, and a drizzle of maple syrup or honey. For savory: Warm leftover rice and top with beans, salsa, diced avocado, and a runny fried egg. (Here are some great recipes to try.) Leftover tortillas, guac, and veggies from Mexican night? Make a breakfast pizza: Spread leftover guacamole on a tortilla, top with sliced veggies and shredded cheese (and meat, if you have it), and broil until tortilla edges are crispy and cheese is nice and melty. MORE: The 3-Ingredient Breakfast You Need To Try Tomorrow Morning Leftover mashed or baked sweet potato? Make a smoothie: In a blender, combine leftover sweet potato, 1–2 Tbsp almond butter, 1 cup almond milk, 1 tsp cinnamon, and maple syrup to taste. Blend until smooth. (Or try a bacon and egg baked sweet potato.) Leftover chicken or steak? Make a breakfast hash: Dice up leftover meat along with whatever veggies you have on hand—peppers, onions, carrots, and leftover roasted sweet potato are all good picks. Add ingredients to a hot, well-oiled skillet and sauté until veggies are tender. Eat as-is or top with a fried egg. Leftover roasted (or any) veggies? Make veggie-loaded egg muffins: Chop veggies into small pieces and evenly distribute among the cups of a muffin tin, filling the cups about half way. Whisk eggs and pour over veggies until muffin cups are nearly full. Bake at 350 F for about 15 minutes, or until tops are firm to the touch. (Here are 10 more ways to eat more veggies at breakfast.) Leftover salad greens? Make a breakfast salad: Toss leftover salad greens with oil and vinegar, top with a poached or fried egg, and sprinkle with crispy chopped bacon.
