Post by Loupy on Sept 7, 2016 2:55:52 GMT -7
FREEZABLE COUNTRY BREAKFAST BOWLS
From: Beth @ www.budgetbytes.com/
Well, I was watching TV the other day and saw a commercial for some big brand breakfast bowls that are sold in the freezer aisle, and was all like, “I can totally make that!” So, I did.
My breakfast bowls start with a bed of seasoned, roasted potatoes, and then are topped with a little salsa, scrambled eggs, and cheese. You could add some sautéed breakfast sausage or crumbled bacon, if you want, I just didn’t happen to have any on hand (both bacon and sausage freeze well). I wish I would have thought about green onions, because they would have been fantastic on this.
So, make a batch of these on Sunday night and you’ve got breakfast covered for the week. Keep them in your refrigerator or freezer until you wander into your kitchen all bleary-eyed from sleep, then just pop one in the microwave until it’s hot and you’re golden.
And who says you have to eat this for breakfast? NO ONE. I ate one for lunch today at work.
PREP TIME: 20 mins
COOK TIME: 1 hour
TOTAL TIME:1 hour 20 mins
Serves: 6
INGREDIENTS
3 lbs. russet potatoes
1 Tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
2 Tbsp butter
1½ cups salsa
1½ cups shredded cheddar cheese
INSTRUCTIONS
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 give it a light spritz of non-stick spray.
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 45 min 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 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.
From: Beth @ www.budgetbytes.com/
Well, I was watching TV the other day and saw a commercial for some big brand breakfast bowls that are sold in the freezer aisle, and was all like, “I can totally make that!” So, I did.
My breakfast bowls start with a bed of seasoned, roasted potatoes, and then are topped with a little salsa, scrambled eggs, and cheese. You could add some sautéed breakfast sausage or crumbled bacon, if you want, I just didn’t happen to have any on hand (both bacon and sausage freeze well). I wish I would have thought about green onions, because they would have been fantastic on this.
So, make a batch of these on Sunday night and you’ve got breakfast covered for the week. Keep them in your refrigerator or freezer until you wander into your kitchen all bleary-eyed from sleep, then just pop one in the microwave until it’s hot and you’re golden.
And who says you have to eat this for breakfast? NO ONE. I ate one for lunch today at work.
PREP TIME: 20 mins
COOK TIME: 1 hour
TOTAL TIME:1 hour 20 mins
Serves: 6
INGREDIENTS
3 lbs. russet potatoes
1 Tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
2 Tbsp butter
1½ cups salsa
1½ cups shredded cheddar cheese
INSTRUCTIONS
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 give it a light spritz of non-stick spray.
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 45 min 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 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.
