RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2858
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| Recipe Name: |
Make Ahead Breakfast Bowls |
| Source: |
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Submitted by: |
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Last Modified: |
2017-02-27
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
1 to taste salt and pepper
Optional Ingredients:
1.5 Cups salsa, medium Add to shopping list |
Directions:
Preheat the oven to 400 degrees.
Cut red potatoes into 1 inch cubes.
Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
Bake for 45 mins or until golden brown, stirring once.
Make scrambled eggs - whisk eggs and add to pan with olive oil spray.
Sprinkle with pepper to taste.
Cook sausage and drain fat.
Add potatoes, eggs, sausage, salsa (if desired) and cheese over 6 bowls.
Store in fridge for up to a week.
Reheat at 30 to 45 seconds in the microwave. |
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| Nutrition per Serving: |
| Calories: |
580 |
Total Carbs: |
33.7 |
Net Carbs: |
33.7 |
| Cholesterol: |
475.2 |
Fat: |
36.0 |
Protein: |
30.50 |
| Fiber: |
0.00 |
Sodium: |
689.17 |
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