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Country Breakfast Bowls

By The Canadian Living Test Kitchen

Tested till perfect

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Country Breakfast Bowls

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 588
pro 27 g
total fat 38 g
sat. fat 11 g
carb 35 g
fibre 3 g
chol 240 mg
sodium 1,257 mg
potassium 898 mg
% RDI: -
calcium 19
iron 19
vit A 23
vit C 105
folate 25

Let that special person sleep in and wake up to this homey, hearty breakfast.

Ingredients

  • 3 smoked sausages, sliced
  • 3 tbsp vegetable oil
  • 2 cups sliced mushrooms
  • 1 sweet red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 Yukon Gold potatoes, (about 1-1/2 lb/750 g)
  • 4 eggs
  • 1/2 cup Gruyere cheese or white cheddar cheese
  • 1 tbsp chopped fresh parsley

Preparation

In large nonstick skillet, cook sausages over medium heat, stirring often, until browned, 5 minutes. Transfer to paper towel–lined plate. Drain fat from pan.

In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook mushrooms, red pepper, onion, garlic, thyme and half each of the salt and pepper, stirring occasionally, until golden, about 8 minutes. Transfer to bowl.

Meanwhile, peel and dice potatoes into about 1/3-inch (8 mm) pieces. Heat remaining oil in same skillet over medium heat; cook potatoes and remaining salt and pepper, stirring often, until tender and golden, about 15 minutes.

Add sausages and mushroom mixture; cook, stirring, for 3 minutes.

Spoon into 4 greased 1-1/2-cup (375 mL) baking dishes. With spoon, make hollow in centre of each; crack egg into each hollow. Sprinkle with cheese and parsley.

Bake on baking sheet in 375°F (190°C) oven until whites are set, yolks are runny and cheese is bubbly, about 15 minutes, or until desired doneness.

Source : Canadian Living Magazine: May 2009

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