Breakfast Bowl

I love to go out for breakfast and one of the things I look for on the menu regularly is a version of the breakfast bowl. I love them but I don’t love the fact that almost always the bottom of the bowl is filled with greasy shredded hash browns. When I make them at home I skip over the hash browns and use rice either brown or white for a version that is a lot less greasy and still filling and tasty.

This morning I woke up hungry and decided to make myself a breakfast bowl. I really wasn’t in the mood to wait for brown rice to cook so I used the white variety instead. I set the rice cooker up to do its job and read a few emails while I waited.(and yes that is my keyboard in the background I went back to reading my email when I got finished cooking it)

Breakfast Bowl

1 serving of cooked rice (keep warm or if using leftover reheat)

1 slice bacon, cut up

1 green onion, sliced

2 mushrooms, sliced

1 canned roasted chili pepper, cut up

2 eggs

1 Tablespoon soft cream cheese

1 Tablespoon chopped flat leaf parsley

salt and pepper to taste.

When the rice was just about done (you could also reheat rice leftover from last night’s dinner)  I browned off a slice of chopped bacon and then used the lovely rendered fat to cook a sliced green onion and a few sliced mushrooms (after removing the bacon to a paper towel to drain). I also had a single canned roasted chili pepper left over from my dinner last night so I chopped that up and added it to the pan with the onion and mushroom. At this point I seasoned my veggies with a pinch of salt and a little fresh ground pepper. Meanwhile I scrambled 2 eggs with a tablespoon of cream cheese, a bit of chopped flat leaf parsley, and a little salt and pepper. I added the bacon back into the skillet and added the egg mixture. I cooked the mixture until the eggs were cooked the way I like them. Then I placed the rice into my bowl and added the eggs on top. A very quick and filling breakfast without all the extra grease of the hash browns. 

serves 1