October 14, 2010


I just recently purchased a set of Food Network® Ramekins at Kohl's®.  They were on sale for $11 and I had a free $10 coupon, so I only had to pay $1 and some change!!  What a steal of a deal, huh?  I have a long list of recipes to make that require ramekins, now I can get working on crossing recipes off that list.  This was one of those recipes.   I found this recipe in The Pioneer Woman's Cookbook, which if you do not currently own, I highly recommend picking yourself up a copy.  These breakfast bowls were pretty good.  I added ham instead of sausage and bacon, but next time I will add bacon for more flavor.  The salsa on top is a must, it added a lot of flavor that was definately needed.  I left out the basil (like the original recipe called for), but added a finely diced anaheim chile instead.   
Basic Breakfast Potatoes 
adapted from: here

4-5 Red potatoes (I used 3 Russet)
1 large onion, diced (I didn't add)
vegetable oil
bacon fat or butter
salt and pepper

Place potatoes on baking sheet and bake in a 375 degree oven for 45 minutes or until fork-tender.  Place hot potatoes on cutting board and dice them into 1-inch pieces.  Heat skillet over medium heat.  Add a little vegetable oil and add some bacon fat or a little butter.  Add onions and saute until they start to turn brown.  Next, throw in the cooked, diced potatoes.  Salt and pepper the potatoes, stir them around, then slightly press/pack them in the skillet.  Cook without stirring for several minutes.  You want to make sure the pan is hot enough to crisp the potatoes, but not hot enough to char them.  After several minutes, use a spatula to flip the potatoes over to the other side and cook several more minutes.  Be sure to thoroughly salt and pepper the potatoes.  

Breakfast Bowls
adapted from: here

1 recipe basic breakfast potatoes (above)
8 eggs, beaten
salt and pepper
3/4 cup half-and-half 
4 Roma tomatoes, finely diced
yellow or green onion, finely chopped
1 anaheim chile, finely chopped
1 Lb. breakfast sausage, browned and crumbled
4 strips thick-cut bacon, fried and crumbled
1 c. grated Monterey Jack cheese
1 c. grated Sharp Cheddar cheese

In a bowl, lightly beat the eggs and half-and-half.  Season with salt and pepper; set aside.  In a mixing bowl, combine the tomatoes, onion and chile.  Stir together and set aside.  To assemble, divide the potatoes between 8 ramekins.  Top with sausage and bacon and sprinkle with Monterey Jack cheese.  Pour egg mixture evenly over ramekins and last, top with Cheddar cheese.  Place bowls on a rimmed baking sheet and bake for 10-15 minutes, until the edges are just set.  Keep an eye on the bowls to make sure the eggs don't brown.  Top with salsa and serve. Yield: 8 ramekins 

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