Apparently I gave birth to a football player. Said football player is a fresh 5-year old yet eats like a 18-year old linebacker. Said linebacker wants to wake up and eat cereal. If that route is taken, linebacker is hungry 30 minutes later on his way to preschool.
I said ‘enough of this boy, you are going to eat filling well-balanced breakfast every morning’. Therefore, I have been busy in the kitchen focusing on breakfast-y nibbles that will leave everyone satisfied and me relieved that I can focus elsewhere instead of wondering when the little lovies will be gnawing at my heels.
One recipe that stuck out in my mind was one that my bloggy peep Brooke made so when I saw the clearance rack at Stop & Shop had some mini-rolls, I knew I had to create my own version.
Easy Egg, Bread & Chicken Sausage Breakfast Bowl
4 Kaiser Rolls
8 organic eggs
1/2-3/4 link of all-natural chicken sausage, chopped (I used al fresco brand)
1/2 cup reduced fat mozzarella cheese
parsley and scallions, finely chopped, optional
salt and pepper to taste, optional
1. Preheat the oven to 400 degree F.
2. Slice off the top 1/3 part of the bun and set aside. Remove the center of the bread, leaving a good 1/2 inch around the edges and on the bottom (to prevent leakage). Place the bowls on a cookie sheet.
3. Place the eggs into a large bowl and whisk. Fold in the sausage and cheese and distribute evenly into the bowls. Bake for about 18-20 minutes
4. For the last minute of so, you can toss the top of the bowls into the oven as well to warm. Remove the bowls (and tops) and sprinkle the parsley and scallions on top.
What are some of your favorite breakfast foods?