Eggs N’ Dumplings

• 6 whole Leftover Dumplings
• 1/3 pounds Breakfast Sausage, Bacon Or Diced Ham. (Meat Optional, But It's Nice To Add More Protein)
• 2 Tablespoons Oil (Your Choice - Veggie, Olive, Etc)
• 4 whole Eggs

1. If you have leftover Knute Knedliki (or Czech dumplings) from my previously posted recipe, yank them out of the fridge and set aside.
2. Cube dumplings into bite-sized pieces and set aside.
3. (If using optional breakfast meat, cook throughly first and set aside.)
4. Heat a skillet and oil over medium high heat. Toss cubed dumplings into the skillet and brown.
5. When nicely browned, turn heat to medium-low and allow to cool slightly, so that when the eggs are added momentarily, they won't just completely burn.
6. Whisk eggs in a separate bowl and then pour into the same skillet as the already browned dumplings.
7. Fold eggs and dumplings together until the eggs are cooked through.
8. (If you are using the optional breakfast meat, go ahead and mix them into the skillet when you add the eggs to the dumplings. Mix together until eggs are cooked.)
9. This is the quickest, easiest, and one of my favorite comfort foods. By no means is this truly healthy, but sometimes the best things just aren't!
10. Eat well. Nasdravie!

dumplings, sausage, oil, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/eggs-ne28099-dumplings/ (may not work)