One of the first recipes that jumped out at me was this one for "Breakfast Bowls." Breakfast is often of the grab-and-go variety, especially during the week. But since he was home with us last week and our days were more leisurely, I decided to whip up this breakfast.
Well, "whip up" is not really an accurate phrase, because these took a lot longer than I thought they would to be finished. There were just many steps involved and I may have left behind a sink with its fair share of dishes and pans and knives and boards and whatnot.
But don't let that deter you - these were DELICIOUS, and I will for sure make them again. I altered the recipe slightly as I went based on my mood and what I had on hand. I couldn't find the original online.
- 1 TB butter, plus extra for the bowls
- 1/2 large onion, diced
- 2 cups of frozen hash browns, thawed
- salt/pepper to taste
- 2 cups egg substitute (or 8 beaten eggs)
- 3/4 cup milk
- 6 plum tomatoes, diced
- 4 green onions, chopped
- 8 basil leaves, chopped
- 1 pound breakfast sausage, browned and crumbled
- 1 cup grated cheddar cheese
- 1 cup grated Mexican blend cheese
In a skillet over medium heat, melt the butter. Add the onion and potatoes.
Season with salt and pepper and cook, stirring occasionally, until the onion is soft, about 5 minutes. Remove from heat and set aside.
In a bowl, lightly beat the eggs and milk. Season with salt and pepper and set aside.
In a bowl, combine the tomatoes, green onions, and basil. Stir and set aside.
To assemble, divide all the ingredients evenly among the bowls in the following order:
- Potato-onion mixture
- Egg mixture
- Tomato/green onion/basil mixture
- Mexican cheese