Country Breakfast Bowl Food

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GARTH'S BREAKFAST BOWL



Garth's Breakfast Bowl image

Provided by Trisha Yearwood

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

Steps:

  • In a large skillet, melt the butter and scramble the eggs.
  • In a separate large skillet, cook the hash browns according to package directions.
  • In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
  • Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!

COUNTRY BREAKFAST BOWL



Country Breakfast Bowl image

Make and share this Country Breakfast Bowl recipe from Food.com.

Provided by Lailani

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs russet potatoes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
freshly cracked pepper
9 large eggs
1 tablespoon ghee or 2 tablespoons butter
1 1/2 cups salsa
1 1/2 cups shredded cheddar cheese

Steps:

  • Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
  • Line a baking sheet with foil and rub with a little additional olive oil to prevent sticking. Spread the potatoes out over the baking sheet so they are in a single layer. If they don't fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
  • When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the Ghee or butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
  • To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add ¼ cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about ¼ cup of shredded cheese.
  • Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.

Nutrition Facts : Calories 453.9, Fat 21.2, SaturatedFat 10, Cholesterol 314.1, Sodium 878.3, Carbohydrate 45, Fiber 6.2, Sugar 4.2, Protein 22.1

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