As we begin December, I want to give a nod to one of my absolute favorite holiday traditions: brunch. That's not to say there aren't other meals, tree trimming events, cookie exchanges, and more in store for this month of heavy culinary and entertaining bliss, but I really adore having friends and family over to enjoy a lovely meal together at the beginning of our days. We're fresh and starting our days, enjoying what can only be described as some of our favorite foods, and we're bidding farewell by the early afternoon to give ourselves time and space to tackle the hundreds of other things on our lists without needing to rush to get everything done in minutes before trying to grab enough sleep in a month where there is just so much to do. So this week, I'm sharing some fun and fabulous breakfast and brunch recipes to enjoy during the holiday season and beyond!
This time around, savory breakfast bowls feature some of my all time morning favorites. Everything from a variety of roasted potatoes to sauteed peppers and onions and fresh spinach to tangy crumbled goat cheese get crowned with a perfectly cooked egg. For me, this is the epitome of the warmth and comfort I've come to expect from weekend breakfasts and brunches. Of course, you can tweak your bowl to include what makes your heart sing. Feel free to use this recipe as an inspirational guide rather than a strict set of instructions.
For me, add a cup of coffee and maybe some smooth jazz and a little rain and I'm set. If you want some fresh fruit, a muffin or two, or even a piece of sourdough toast, go for it. One of the most lovely things about a breakfast bowl like this is that you can assemble a bunch of items and have dear guests put together the bowl that makes their hearts sing and add the items around them that do the same. How's about a relaxing breakfast with loved ones where everyone gets what they want? Now that's the recipe for happy holidays!
Roasted Tater Breakfast Bowls
- 1 lb. mixed small potatoes, washed and cut into bite-sized pieces
- 1 T. olive oil
- 1 tsp. lemon pepper seasoning
- 1 c. coarsely chopped pepper - I used sweet mini red peppers
- 1 c. coarsely chopped red onion
- 1 tsp. butter
- 1 c. firmly packed fresh spinach leaves
- 4 eggs, cooked to suite your guests' tastes
- 1 oz. crumbled goat cheese
Preheat the oven to 425°F. Toss the potatoes with the olive oil and lemon pepper seasoning. Spread the potatoes evenly on a baking sheet and roast in the preheated oven for 25-35 minutes or until tender on the inside and crisp on the outside.
While the potatoes roast, toss the pepper and onion together and sauté them in a skillet with the butter. Cook them until they are tender and just a bit browned. Turn the heat off and add the spinach leaves, tossing them a bit to wilt them.
Cook the eggs according to the tastes of those you'll be sitting around the table with.
To assemble the bowls, add roasted potatoes to the bottoms of four soup bowls. Sprinkle the top of the potatoes with the sautéed vegetables and sprinkle them with the crumbled goat cheese. Add the eggs to the top of the bowls and serve immediately. This can be done for your guests or you can put all of the separate items out on the table to let them assemble their own bowls as they'd like. Enjoy!
- Yields: 4 servings
- Preparation Time: 45 minutes