The only thing better than fixing a home-cooked breakfast is when someone else fixes you a home-cooked breakfast. Recently we enjoyed that luxury while visiting friends in Iowa. My dear friend Julie had prepared a stellar dinner the night before - chicken breast stuffed with spinach, blue cheese and sun-dried tomatoes. Memorable!
So on Saturday morning, her hubby Steve took his turn. Although I did spy Julie flipping hotcakes at one point...
The combination of toppings is what put "Steve's Breakfast Bowls" over the top...warm hash browns, salty sausage, cheese and fresh vegetables heaped over an expertly made omelet. For simplicity's sake, I'll record the eggs as scrambled, which should be a no-brainer for any of you. This is not Cooking for Dummies.
One nice feature of keeping the toppings separate from the eggs is that you can customize each breakfast bowl to your family members' liking. Unfortunately, most kiddos don't appreciate green pepper - yet.
Steve's Breakfast Bowls
1. Brown 1 lb. ground Breakfast Sausage (or amount commensurate with your crowd) in a skillet, then drain grease and set aside, keeping warm.
2. Meanwhile, melt 2 Tbs. Butter in another skillet, then add a 1 lb. Bag of frozen Hash Browns, stirring often as the potatoes cook. Continue until potatoes are well cooked - soft inside and nicely browned on the outside.
3. Wash and dice whatever vegetables you enjoy with eggs. These are not cooked, but dicing them small helps their flavors blend perfectly:
- 1 Green Bell Pepper
- 1 medium Onion
4. Scramble eggs (about 2 per person).
5. Layer in bowls and serve:
- Shredded Cheese
- Vegetables as desired
* In order to make gluten-free, use gluten-free sausage and check the hash browns carefully or dice up your own potatoes.