These are great breakfasts to make in batches and freeze for quick and easy weekday breakfasts. They heat up well in the microwave. I usually make these when I have a bag of potatoes that needs to get used up. If these are being made fresh, they are great with some fresh herbs tossed in. Makes 6 servings.
Ingredients:
5-6 large red potatoes potatoes, cubed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
salt and pepper
9 eggs
1/4 cup milk
6 strips of bacon, cooked and crumbled
1 cup breakfast sausage, cooked and crumbled
1 1/2 cups salsa
1 2/3 cups Sartori Salsa asiago
Preparation:
1. Wash and cut the potatoes into bite size cubes. Place the potato cubes in a plastic bag and add the olive oil, smoked paprika, garlic powder, salt and pepper. Toss the potatoes until they are well coated in oil and seasoning. Spread the potatoes out in a single layer on a baking sheet.
2. Roast the potatoes at 400 degrees for 45 - 60 minutes, or until they are tender and golden brown. Stir the potatoes once, about half way through.
3. While the potatoes are cooking, cook and crumble the sausage and bacon. When the potatoes are almost done, start the eggs.
4. Whisk eggs and milk together. Add spices. Pour into hot skillet and scramble eggs.
5. To make the bowls, divide the roasted potatoes between six freezer safe containers. Add 1/4 cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about 1/4 cup of shredded cheese.
6. Let the bowls cool to room temperature before freezing. Bowls can be frozen for up to 2 months.
Ingredients:
5-6 large red potatoes potatoes, cubed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
salt and pepper
9 eggs
1/4 cup milk
6 strips of bacon, cooked and crumbled
1 cup breakfast sausage, cooked and crumbled
1 1/2 cups salsa
1 2/3 cups Sartori Salsa asiago
Preparation:
1. Wash and cut the potatoes into bite size cubes. Place the potato cubes in a plastic bag and add the olive oil, smoked paprika, garlic powder, salt and pepper. Toss the potatoes until they are well coated in oil and seasoning. Spread the potatoes out in a single layer on a baking sheet.
2. Roast the potatoes at 400 degrees for 45 - 60 minutes, or until they are tender and golden brown. Stir the potatoes once, about half way through.
3. While the potatoes are cooking, cook and crumble the sausage and bacon. When the potatoes are almost done, start the eggs.
4. Whisk eggs and milk together. Add spices. Pour into hot skillet and scramble eggs.
5. To make the bowls, divide the roasted potatoes between six freezer safe containers. Add 1/4 cup of salsa to each container. Divide the scrambled eggs among the six containers and then top with about 1/4 cup of shredded cheese.
6. Let the bowls cool to room temperature before freezing. Bowls can be frozen for up to 2 months.