Breakfast Bowls

This is not a quick breakfast to put together but the hard work paid off - they are just so yummy. I had some issues with the cook book and the original cook times as the eggs just wouldn't set so I just put them back in the oven until they were ready. In the end they turned out delicious!

Breakfast Bowls 

Serves 4 

Breakfast Bowls

ingredients

• 1/2 onion, diced

• 2 russet potato, baked and cut into 1/2" cubes

• 8 eggs, beaten

• 1/2 - 3/4 cup half/half

• 3 finely diced  tomatoes

• 4 green onions, sliced thinly

• 8 basil leaves, chopped

• 1lb hot breakfast sausage, browned and crumbled

• 4 strips thick cut bacon, fried and crumbled
• 1 cup grated Monterrey jack cheese
• 1 cup grated sharp cheddar cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Butter oven proof bowls or ramekins. Preheat oven to 325º. Brown the sausage in  large cast iron skillet, remove and set aside. Fry the bacon in the same skillet, drain on paper towel lined plate and chop. Set aside.

2. In the same skillet over medium high heat, add the onion and potatoes. Season with S&P and cook stirring occasionally for 5-10 minutes. Remove from the heat and set aside.

3. In a bowl lightly beat the eggs with half/half. Season with S&P and set aside. In another bowl, combine tomatoes, green onions and basil. Stir together and set aside.

4. Assemble the bowls by dividing all the ingredients evenly in the following order: Potato-onion mixture, sausage, bacon, Monterrey jack, egg mixture, tomato mixture and top with cheddar. Place bowls on a baking sheet and bake for 15-25 minutes until egg mixture is set.

Enjoy!

I made enough for 8 servings and will throw the leftovers together during the week for breakfast. I stored each level of ingredients in separate containers. You can omit the eggs altogether they are just as tasty without. We really enjoyed these - they are hearty and full of delicious flavor! 

This recipe was adapted from Pioneer Woman.