Country Breakfast Bowls
65 people added this to their Recipe Box
Let that special person sleep in and wake up to this homey, hearty breakfast.
Servings: 4
Ingredients:
| 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 | 1257 mg |
| potassium | 898 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 19% |
| vit A | 23% |
| vit C | 105% |
| folate | 25% |
Suggested Recipes
-
3 smoked sausages, sliced
3 tbsp (45 mL) vegetable oil
2 cups (500 mL) sliced mushrooms
1 each sweet red pepper and onion, diced
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
3 Yukon Gold potatoes (about 1-1/2 lb/750 g)
4 eggs
1/2 cup (125 mL) shredded Gruyère or white cheddar cheese
1 tbsp (15 mL) 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.
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.
Tags:
Breakfast and Brunch; Meat-Pork; Vegetables; Eggs; Cheese/Other Dairy; Skillet; Bake; Mothers/Fathers Day;
Source
Canadian Living Magazine: May 2009
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