DIY Breakfast Bowls
Whip up affordable, make-ahead breakfast bowls with eggs, potatoes, and breakfast meats to kickstart your day right.
Equipment
- plastic baggies
Ingredients
- 12 eggs
- 2 russet potatoes
- 1 cup onion chopped
- 4 tablespoons garlic minced
- ½ cup cheddar cheese shredded
- ½ cup breakfast sausage
- 4 slices bacon
- salt & pepper to taste
- hot sauce to taste
Instructions
- Begin by frying the bacon until crisp. Remove the bacon from the pan and place it on a paper towel-lined plate, but keep the grease in the pan.
- Add the breakfast sausage to the pan with the bacon grease. Cook until browned and crumbled, which should take about ten minutes.
- While the sausage cooks, wash and chop the russet potatoes into half-inch thick cubes. Season them with salt and pepper. (Optional: Add a teaspoon of paprika and cayenne pepper for some added zest!)
- Once the sausage is fully cooked, remove it from the pan and wipe the pan clean, leaving a bit of the remaining grease for the next steps.
- Add the chopped potatoes to the greased pan and cook over high heat. Allow the potatoes to brown on the bottom for about three to four minutes. Flip the potatoes, cover, and reduce heat to medium-high.
- Remove the lid from the pan and add the chopped onions. Let them soften and begin to caramelize for about eight to ten minutes. Avoid covering the pan while the onions are softening.
- When the onions turn translucent, fold them into the potatoes. Add the minced garlic and mix it in evenly.
- Lower the heat to medium, cover the pan, and let the potatoes cook for an additional 15-20 minutes. Make sure to flip occasionally to prevent burning.
- During the last five minutes of cooking, whisk the eggs in a large bowl and pour them into a preheated, greased skillet over medium heat. Let the eggs set for a minute and then stir until they're cooked but not too dry.
- To assemble, distribute the sausage and bacon across the ramekins. Add approximately 1/4 to 1/2 cup of the potato mixture to each bowl. Top with 3-4 tablespoons of the scrambled eggs and sprinkle each bowl with shredded cheddar cheese. Season again with salt and pepper, if desired.
- Seal each bowl in an airtight bag. Freeze any bowls you don't plan on eating within ten days. These breakfast bowls can be stored for up to six months in the freezer.
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