The first time I made these, I cut the recipe in half for just Cleg & me... it was too much. I cooked them again yesterday for Tommy, Kerry, Cleg, and me, and used the whole recipe for 6 bowls (obviously 6 large bowls). It was so good!!
Breakfast Bowls (Makes 8 servings)
1 Tablespoon butter, plus extra for the bowls
1/2 large onion, diced
2 russet potatoes (peel on), baked (at 375 degrees for 45-50 minutes), and cut into 1/2 inch cubes
Salt & pepper to taste
8 eggs, beaten
3/4 cup half & half
6 finely diced plum tomatoes
4 green onions
8 basil leaves, chopped
1 lb. breakfast sausage, browned & crumbled
4 strips thick-cut bacon, fried & crumbled
1 cup grated Monterey Jack cheese
1 cup grated sharp Cheddar cheese
Butter 8 ovenproof bowls or ramekins. Preheat oven to 325 degrees.
In a skillet over medium heat, melt butter. Add diced onion and potatoes. Season with salt & pepper, and cook, stirring occasionally until onion is soft, about 5 minutes. Remove from heat. Set aside.
In a bowl, lightly beat eggs and half & half. Season with salt & pepper. Set aside.
In a mixing bowl, combine the tomatoes, green onions, basil. Stir together & set aside.
To assemble, divide all the ingredients among oven-safe bowls in the following order:
Potato-onion mixtureSausage
Bacon, Monterey Jack
Egg mixture
Tomato/onion/basil mixture
Sprinkling of cheddar
Place the bowls on a rimmed baking sheet and bake for 10-15 minutes, until the eggs are just set. Keep an eye on the bowls to be sure the eggs don't brown. It is better for the eggs to come out of the oven slightly runny, as they will continue to cook after they come out of the oven.
Note: Mine have been taking 25 minutes or more to cook; however, my bowls are larger.
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| Bowls before baking |
Yes! They were very good--we're going to try them in the mountains.
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