Source: Kraft Foodservice
The popularity of bowls extends beyond rice, noodles and salads. This hearty breakfast-in-a-bowl combines several all-American favorites in a convenient serving dish: eggs, bacon, potatoes and cheese. Great for buffets or fast-casual cafes.
24 slices bacon
6 tbsp. vegetable oil
3¾ qt. oven-roasted diced potatoes
Salt and pepper, to taste
2 dozen eggs
3/4 cup milk
1 tbsp. hot sauce
¾ cup chopped green onions
3 cups pasteurized process sharp cheddar American cheese shred, divided
1½ cups salsa
- Per two servings: Cook 2 bacon slices in med. skillet until crisp; remove from skillet, reserving 1 tsp. drippings. Drain bacon on paper towels; crumble.
- Heat 1½ tsp. oil in separate med. skillet over med. heat. Add 1¼ cups potatoes; season with salt and pepper. Cook 8 to 10 min. or until potatoes are heated through, stirring frequently. Cover to keep warm.
- Heat reserved bacon drippings in skillet over med. heat. Beat 2 eggs with 1 tbsp. milk and ½ tsp. hot sauce until blended; stir in bacon and 1 tbsp. green onions. Add to skillet; cook until eggs are set, stirring occasionally.
- Spoon potato mixture into serving bowl; top with 3 tbsp. shredded cheese, egg mixture, 2 tbsp. salsa and 1 tbsp. remaining shredded cheese.