I decided to throw together a quick Sunday brunch using leftovers. This meal consisted of leftover cooked collard greens, a crumbled slice of maple bacon (Nitrite free). Rounding out this meal was cooked red beans I had made earlier in the week and grilled yukon gold potatoes leftover from dinner last night. This meal was healthy and satisfying. It’s not your conventional brunch of eggs, potatoes, bacon, and toast. This meal gave me lots of energy to get moving for the rest of the day.
Here’s a close up of my plate – so good!