Home-Style Breakfast Bowl

Scrambled eggs, hash brown potatoes and sautéed onions smothered with creamy sausage gravy, then sprinkled with cheddar cheese and green onion

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 10 min
Cook Time: 35 min

RECIPE
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Servings:

Yield: 4 Bowls

Ingredients:

8 large eggs, scrambled
½ cup shredded cheddar cheese
4 tablespoons green onions, sliced 1/8 inch

Hash Brown Potatoes
16 ounces frozen, shredded hash brown potatoes
3 tablespoons canola oil
½ teaspoon salt
½ teaspoon ground black pepper

Sautéed Onions
½ cup yellow onions, sliced ¼ inch
¾ teaspoon canola oil

Sausage Gravy
¼ cup pork sausage, raw
1 teaspoon pork fat, reserved
2½ teaspoons margarine
4½ tablespoons flour
¾ cup reduced fat 2% milk
¼ teaspoon salt
1/8 teaspoon ground white pepper

Allergens:

Eggs, Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Hash Brown Potatoes: Heat griddle to 375˚F, add oil and hash browns, stir frequently. Season with salt and pepper.
Sautéed Onions: In a skillet, sauté onions in oil over medium high heat until lightly browned.
Sausage Gravy: Cook sausage and break up while cooking so there are no large pieces. Drain and save grease. Add margarine to sausage grease and melt slowly. Add flour. Stir with a wire whip until mixture is smooth. Add milk slowly. Stir constantly until smooth. Add salt, white pepper and cooked sausage. Simmer for 5 to 10 minutes until flour disappears.
Bowl Build: Place ½ cup Hash Brown Potatoes in bottom of serving bowl. Place ½ cup scrambled eggs on top of Hash Brown Potatoes. Top with 1 tablespoon Sautéed Onions. Top with ¼ cup Sausage Gravy. Sprinkle 1 tablespoon cheese on top. Garnish with green onions.