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Recipe Of The Week - Leftovers Breakfast


Leftovers breakfast has two benefits -

1. This is a brilliant way of using up a small amount of leftovers if you don't have quite enough for lunch

2. Leftovers breakfast makes a change - so if you fancy a different spin on breakfast - this may be for you



Here are some examples of leftovers for breakfast –

  • Cooked cold chicken with an apple or an orange - simple and fast
  • Cooked cold fish with a bowl of strawberries with balsamic vinegar drizzled over
  • Cooked cold sausage added to a split wholemeal pitta bread with some salad leaves or leftover oven roasted peppers. (add a dollop of mustard to bring out the flavour of the cold sausage)
  • Use up leftover veggies by adding them to a breakfast omelette
  • Leftover fruit salad, add it to some plain yoghurt and sprinkle some nuts and seeds over the top
  • For a different but filling breakfast, use the leftovers from a protein-based dinner – sounds strange but it does work!

The opportunities for leftover breakfasts are endless, see what you can put together!

Recipe developed by Sharyn Singer


Protein is hugely important in our daily intake of food and this recipe is perfect for that purpose. Click here to read more about the importance of protein.

Using leftovers for a following meal can have great health benefits, such as the recipe above. It is also financially beneficial and will ensure that your money is stretched further. For more money saving tips that are brought about by health eating, click here


If you are part of a company and would like to find out more about our healthy eating services please call 0845 533 5302.

If you are an individual and are interested in our 12 week online healthy eating programme you can find out more - here. When you're ready you can login to My Healthy Eating Programme using the login button at the top and entering the code VIP10 into the register now box. The cost of the 12 week programme for an individual is £49.99 and we have corporate rates available upon request.

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