Breakfast in a Bowl

READY IN: 50mins
Recipe by JenfromOro

This is from Canadian Living magazine and I am putting it here for safe keeping. I am thinking Father's Day will be a great time to try this out!


This recipe deserves more than 5-stars, on the basis of having cooked it prior to seeing the post on ZAAR. I did see this recipe in Canadian Living Magazine and have cooked it many, many times... Instead of raw potatoes, I use frozen Hash Brown; (the restaurant-size package). These potatoes are little 3/4 inch square, and partially cooked before freezing. I buy them at Food Basics in the frozen vegetable section. The package is about 3 Kg... wonderful for this recipe, in particular, and removes the "peel, slice and dice" steps... It will cut your prep and cook time in half.. I love it and you will too.... Also used "mild Italian Sausage", because I always have them on hand. They come in packages of 4 or 6.... I re-wrap the sausages into packages of two.... perfect , perfect, perfect.... for one or two....or more.

Ingredients Nutrition


  1. In large non stick skillet, cook sausages over medium heat, stirring often, untilbrowned, 5 minutes. Transfer to paper towel-lined late. Drain fat from pan.
  2. In same skillet, heat 1 tbsp of oil over medium heat;cook mushrooms, red pepper, onion, garlic, thyme and half of each of the salt and pepper, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
  3. Meanwhile peel and dice potatoes into about 1/3 inch pieces. Heat remaining oil in same skillet over medium heat; cook potatoes and remaining salt and pepper, stirring often, until tender and golden, abut 15 minutes.
  4. Add sausages and mushroom mixure, cook , stirring about 3 minutes.
  5. Spoon into 4 greased 1 1/2 cup baking dishes. With spoon, make hollow in centre of each; crack egg into each hollow. Sprinkle with cheese and parsley.
  6. Bake on baking sheet in 375 degree oven until whites are set and yolks are runny, and cheese is bubbly, about 15 minutes.

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