The Pioneer Woman Cooks (18 page)

I just have to chuckle as I watch, because everyone always looks straight at him when he speaks. They listen to him.

And I just know that Marlboro Man, as the youngest of three boys in a ranching family, finally feels like he’s arrived.

BREAKFAST BOWLS

Makes 8 servings

These single-serving bowls of eggs, sausage, potatoes, and other yummy ingredients are a fun way to serve a crowd for breakfast. I’ll often use them as an opportunity to rid my fridge of various leftovers that have accumulated during the week: extra bacon (if there is such a thing), leftover sausage, or small quantities of grated cheese I didn’t use for dinner the night before. The bowls are great fun for kids to assemble, and are easy to make in large quantities. Make them your own—no ingredient is unwelcome…except maybe pickled herring.

1 tablespoon butter, plus extra for the bowls½ large onion, diced2 russet potatoes (peel on), baked and cut into ½-inch cubes (or use leftover Basic Breakfast Potatoes, In the Morning)Salt and black pepper to taste8 eggs, beaten¾ cup half-and-half6 finely diced plum tomatoes4 green onions, chopped8 basil leaves, chopped1 pound breakfast sausage, browned and crumbled4 strips thick-cut bacon, fried and crumbled1 cup grated Monterey Jack cheese1 cup grated sharp cheddar cheese

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

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 the 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 oven-safe 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.

7. Place the bowls on a rimmed baking sheet and bake for 10 to 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.