Breakfast Bowls (Mele's)
- 2 lb
- breakfast sausage
- 1 lb
- mild cheddar cheese (grated)
- 5 lb
- russet potatoes, washed and cut up in pieces, best of skins left on (or frozen hash browns or tater tots)
- dozen eggs
- 1 lb
- 1 1/2 Tbsp
- garlic powder
- 1 Tbsp
- onion powder
- 1 1/2 tsp
- 3/4 tsp
- ground pepper
How to Make Breakfast Bowls (Mele's)
- 1Break up sausage into a skillet and cook over medium heat (cooking clear through- browning but not burning). Drain thoroughly. Set aside.
- 2Melt butter in another skillet (or the same one washed)and add seasonings. Put potatoes in (if you use frozen hash browns or tater tots you will not need to cook as long, so watch carefully stirring occassionally). If you use raw potatoes in chunks, you will need to cook longer. Cook which ever potatoes you choose, in a covered skillet. Remove the cover occassionally, but not too often to stir and turn over the potatoes to prevent burning. You want them to cook long enough to get crispy
and brown, but not to burn.
- 3Grate the cheese and set aside.
- 4Crack all eggs into a bowl. Add salt and pepper (what ever amount you want (She uses just about 1/4 tsp salt and 1/8 tsp of pepper) Wisk thoroughly. Melt about 2 tablespoons of butter in a skillet and pour scrambled eggs into the skillet. Cooking over medium heat, allow to sit in the pan until about 3/8" inch around the edges looks set. Using your spatula, scraping the bottom of the pan, lift eggs off of the bottom and turn over, allowing the raw eggs to flow onto the bottom. Continue in this manner until eggs are cooked, and lose thier gloss.
- 5In a large mixing bowl, combine all together. Fill a serving bowl or platter for the table, and refill as
necessary. You may want to serve with a plain or fruit muffin, toast or bagel. Orange juice or water is a good accompaning beverage. We like to use maple syrup as a dipping sauce or dressing it's delicious!!!