Breakfast Bowls

A full breakfast in an edible bowl.   Put whatever veggies and meat you want in it.

BREAKFAST BOWLS

(serves 6)

Ingredients:

*1 (16 ounce) bag frozen shredded hash browns, thawed

*2 large egg whites

*2 tablespoons butter, melted

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1/2 teaspoon minced onion

*1 tablespoons butter

*1/2 cup yellow or red onion, chopped fine

*1/4 cup green bell pepper, chopped small

*1/4 cup red bell pepper, chopped small

*1 cup ham chopped small or sausage cooked and crumbled, or bacon cook and crumbled

*1 cup fresh spinach, chopped

*1 1/2 cups of freshly grated cheese (I use sharp or gruyere, but use your favorite)

*6 large eggs.

Directions:

~Preheat oven to 475 degrees.

~Using a pastry brush,  brush melted butter on the bottom and sides of jumbo muffin tin or spray with cooking spray.

~In a large bowl, whisk egg whites until frothy.

~Mix in melted butter, salt, pepper, garlic powder, minced onion, and thawed hash browns until well incorporated.

~Place 1/2 cup of hash brown mixture into jumbo muffin cups.

~Firmly press in the bottom and the sides of each muffin cup.

~Bake in preheated oven for 15-17 minutes or until the tops are browned.

~While potatoes are in the oven, sauté veggies in a skillet until softened.

~Add meat and spinach and sauté until spinach is wilted.

~Remove from heat and evenly divide mixture in the hash brown cups.

~Place grated cheese over veggie and meat mixture.

~Bake for 2 minutes.

~Remove from oven and crack one egg into each muffin tin.

~Bake for 8-12 minutes, depending on how running you like your eggs (I do it for 9-10 minutes for a little runny eggs).

~Remove from oven and allow to set for 1 minute.  

~Take an offset spatula or table knife and run around the edges of has browns and then remove.