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Country Breakfast Bowls (freezable) Recipe

   
 

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     Country Breakfast Bowls (freezable)

Category   Breakfast - Brunch
Sub Category   None

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 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
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 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.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.


Originally Submitted
7/26/2015





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