Recipe Time-Pioneer Woman’s Breakfast Bowls!

Fall is in the air in Indiana, and that’s got me cooking! And when I cook, I take pictures. And when I take pictures, they usually end up on Facebook, Twitter, or Instagram. I have received lots of comments and requests for the recipe for the Breakfast Bowls, so here it is!!!

The original recipe is from the cookbook, The Pioneer Woman Cooks, by Ree Drummond.

I have to say, every single recipe I have made from her cookbooks, my family has liked. And that’s saying a lot!


Makes 8 servings

1 T butter, plus extra for the bowls          6 finely diced plum tomatoes

Sausage & Bacon...yummmm

Sausage & Bacon…yummmm

1/2 large onion, diced                                4 green onions, chopped

2 russet potatoes (peel on), baked and cut into 1/2 inch cubes

Salt & black pepper to taste                      8 basil leaves, chopped

8 eggs, beaten                                             1 pound breakfast sausage, browned & crumbled

3/4 cup half-and-half                              4 strips thick-cut bacon, fried and crumbled

1 cup grated Monterey Jack cheese      1 cup grated sharp cheddar cheese



1. Butter 8 ovenproof bowls or ramekins. Preheat the oven to 325 degrees.

Hashbrowns, red peppers, onions,

Hashbrowns, red peppers, onions,

2. In a skillet over medium heat, melt the butter. Add the onion and potatoes.

3. Season with salt and pepper and cook, stirring occasionally, until the onion is soft, about 5 minutes. Remove from heat and set aside.

4. In a bowl, lightly beat the eggs and half-and-half. Season with salt and pepper. Set aside.

5. In a mixing bowl, combine the tomatoes, green onions, and basil. Stir together and set aside.

6. To assemble, divide all the ingredients evenly among ovenproof bowls or ramekins in the following order:

Potato & onion mixture,  Sausage,  Bacon,  Monterey Jack,  Egg mixture,  Tomato/green onion/basil mixture

And finally, a sprinkling of grated cheddar!



Egg, & more Cheese!

Egg, & more Cheese!










7. Place the bowls on a rimmed baking sheet and bake for 10-15 minutes, until the eggs are just set.  Keep an eye on the bowls to make sure the eggs don’t brown. It’s better for the eggs to come out of the oven slightly runny, as they’ll continue to set after they’re removed from the oven.

8. Serve in a basket with pretty napkins and eight spoons!

*Now, it’s important to note, that I deviate from this original recipe quite a bit to make it my own, and you can too!  I do not bake and cut my own potatoes. I buy the bag of frozen potatoes with onion and green pepper. Saves time and energy. And, it makes 12 ramekins full! Also, I omit the tomatoes, and replace them with red pepper. And of course, I use whatever shredded cheese, which is usually sharp cheddar or cojack, that is currently in my fridge! It all turns out just fine. Delicious, actually! Enjoy!

In & out of the oven

In & out of the oven!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s