Best 4 Leftover Bratwurst Scramble Recipes

Have you ever been left with leftover bratwurst after a cookout or party? Don't despair! There are actually many unique and delicious ways to use up your leftover bratwurst, ranging from omelets to soups and even pasta. One of the easiest and most popular ways to use up leftover bratwurst is to make a hearty and flavorful scramble. This dish is not only quick and easy to make, but it is also incredibly versatile and can be customized to your liking. Whether you prefer your scramble loaded with vegetables, or simply seasoned with salt and pepper, there is a leftover bratwurst scramble recipe out there for everyone.

Let's cook with our recipes!

LEFTOVER BRATWURST SCRAMBLE

Leftover Bratwurst Scramble image

We have this the morning after we have grilled bratwurst. I boil my brats in beer, green bell pepper slices, and onion slices before grilling. The left over brats, peppers, and onions are great in a scramble (especially if you had too many beers the night before). :)

Provided by Slatts

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 red potatoes
1 bratwurst, leftover from beer boil and grill
1/2 bell pepper, leftover from beer boil
1/2 small onion, leftover from beer boil
3 tablespoons vegetable oil
1/8 teaspoon chili powder (to taste)
1/8 teaspoon garlic powder (to taste)
1/8 teaspoon onion powder (to taste)
1/8 teaspoon paprika (to taste)
8 eggs, cracked and beaten

Steps:

Prick the potatoes multiple times with a fork and cook in microwave for 3 minutes. Turn and cook an additional 2 minutes. Set aside to cool and then cut into 1/2 inch cubes.
Cut leftover bratwurst into 1/2 cubes.
Roughly chop the leftover peppers and onions.
Pan fry the potatoes, bratwurst, peppers, onions, and spices in the vegetable oil for about 5 minutes over meduim heat, turning often. Season with salt and pepper.
Push the potato mixture to the side of the pan and scramble the eggs, lightly incorporating the potato mixture when the eggs are just about done.
Top with a bit of hot sauce if desired.

LEFTOVER CORNED BEEF SCRAMBLE

Leftover Corned Beef Scramble image

Makes a very nice brunch dish. Not only did I use left over Corned Beef but I also had a potatoe left over and there were bits of sweet peppers in the fridge too. So this was a very sucessful clean the fridge recipe. It really serves two or one very hungry person. Use your own favorite recipe for the scrambled eggs. Tabasco Sauce or any hot spicy sauce is good - I used Mama Zulu's -a very hot sauce

Provided by Bergy

Categories Breakfast

Time 17m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup cooked corned beef, chopped
1/4 cup sweet onion, chopped
1/4 cup mushroom, chopped
1/4 cup mixed sweet pepper, chopped
1/4 cup potato, cooked chopped
salt & pepper
2 eggs
3 tablespoons water
3 drops hot sauce

Steps:

Spray a skillet with light oil.
Add the potatoes, peppers, onions, mushrooms and corned beef to the skillet and just heat until warm through - do not overcook.
Beat the eggs and water together.
Pour into the skillet over the beef & veggies using medium heat.
Stir gently as the eggs begin to cook lifting them from the bottom of the pan letting the uncooked eggs flow under.
When cooked serve with whole wheat toast and , if you wish some fresh sliced tomato.

Nutrition Facts : Calories 206.3, Fat 10.2, SaturatedFat 3.1, Cholesterol 423, Sodium 177, Carbohydrate 14.2, Fiber 2.3, Sugar 4.6, Protein 14.6

BRATWURST SOUP

Bratwurst Soup image

This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.

Provided by Barry Heuser

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

Ingredients

5 fresh bratwurst sausages
2 tablespoons olive oil
2 onions, chopped
4 carrots, sliced
4 ribs celery, chopped
2 teaspoons chopped garlic
2 (32 ounce) cartons chicken broth
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 teaspoons ground thyme
½ teaspoon cayenne pepper
6 potatoes, cut into cubes
2 (15 ounce) cans cannellini beans, drained and rinsed
12 ounces spinach, coarsely chopped, or more to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g

BRATWURST SOUP

Bratwurst Soup image

I came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 8 servings (2 quarts)

Number Of Ingredients 10

Ingredients

1 pound uncooked bratwurst links, casings removed
1/2 cup chopped onion
1 medium carrot, chopped
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1/4 cup pickled jalapeno slices, chopped
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1/4 cup all-purpose flour
1-1/2 cups 2% milk, divided
12 slices American cheese

Steps:

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

Nutrition Facts : Calories 468 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1322mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

Tips:

Chop the bratwurst into small pieces prior to cooking to ensure even cooking and prevent drying out.
Use a non-stick skillet over medium heat to prevent sticking and ensure the bratwurst cooks evenly.
Add your desired vegetables to the skillet along with the bratwurst to create a flavorful and colorful scramble.
Season the scramble with salt, pepper, garlic powder, paprika, and chili powder to enhance the flavor.
Stir in cheese towards the end of cooking to allow it to melt and incorporate throughout the mixture.
Serve the bratwurst scramble immediately while it's hot and fresh, topped with additional cheese, salsa, or your favorite toppings.

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Conclusion:

\n An easy and versatile recipe, the leftover bratwurst scramble is a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. With minimal ingredients and minimal preparation, this dish allows you to utilize leftover bratwurst while creating a flavorful and protein-packed meal. Serve it on its own, with toast, or as a filling for burritos or breakfast sandwiches. By following the tips and instructions provided, you can create a delicious and satisfying leftover bratwurst scramble that will tantalize your taste buds and become a regular favorite in your kitchen.