Most weekends I work on a little cooking project in order to have a few meals pre-made for the upcoming week. I see those Breakfast Bowl commercials all the time and tried my hand at making up my own. During the week, breakfast around here can be quite rushed, or even bypassed due to sleeping in as long as possible before dashing off to school. I hope these homemade Breakfast Bowls will encourage my Team to eat the most important meal of the day. On Saturday I took about an hour to roast some golden potatoes and bratwursts, along with sauteeing some fresh spinach and frying up some bacon.
On Sunday, I took that wonderful bacon grease from my bacon, added a little schmear to a pan and scrambled one dozen eggs until they were fluffy but still creamy. For these bowls you will want to cook your scrambled eggs until they are still on the wet side since you will be reheating these in the microwave- we wouldn’t want rubber eggs now would we? Have you ever tried Safest Choice Pasteurized Eggs? Give their website a go for some really nice egg recipes and if you’re funny about raw eggs like me, then pasteurized eggs are a good choice for dishes that call for raw or under cooked eggs.
Once the eggs were done, I placed all the ingredients out, and in assembly line fashion designed delicious Breakfast Bowls. I used various sized wide-mouth jars (8 and 16 ounce.) Remember, do not get hung up on the jars, use what vessel suits your needs. The point: Pack Eat!
List of ingredients:
Roasted Golden Potatoes: Peel and 1/2 inch dice 2 huge potatoes, and toss with a few splashes of olive oil, a good pinch of salt and pepper, and a few generous pinches of rosemary. Place in a single layer on a foil-lined large jellyroll pan and roast at 400 degrees for 30 minutes stirring half way through to prevent sticking.
Breakfast Sausage and Weisswurst: Place these sausages on top of your potatoes and roast along with them. Once cooled, slice.
Bacon: Slice the bacon (12 ounce package) into 1/2 inch pieces and fry over low heat until crispy. Save the grease for scrambling the eggs and other foods.
Eggs: Scramble 12 eggs with a good pinch of salt and pepper and a small splash of water, pour into medium skillet over medium low heat in which you have melted 1 tablespoon bacon grease. Cook eggs, constantly stirring until fluffy and still slightly wet.
Sautéed Spinach: Sauté a 6 ounce bag of organic baby spinach in a bit of bacon grease and a few dashes of garlic salt until wilted.
Other ingredients: Sauerkraut (I used an organic brand from my market- I like the idea of getting more fermented foods in my diet), baked sweet potatoes (I had some left over), shredded cheese, spicy mustard
Combinations: You can leave the cheese off to make these paleo.
potatoes, bacon, eggs, cheese
potatoes, sausage, eggs, cheese
potatoes, sausage and bacon, eggs, cheese
potatoes, sauerkraut, weisswurst, eggs, mustard
sweet potatoes, spinach, bacon, eggs
sweet potatoes, spinach, weisswurst, eggs
Layer each ingredient in desired sized jars or container of choice. You can control your portion sizes this way. The jars fill quickly, so not much of each ingredient is needed. Store in the refrigerator for up to 4 days. Reheat each meal in the microwave for about one minute, stir, and devour.
Tip: Designing Breakfast Bowls are a great way to layer in leftovers. No waste!