A Rainy Morning Breakfast – Desert Scramble Breakfast Bowls

It was nice waking up to the rain this morning.  Definitely a lazy Saturday morning to sleep in, get caught up on chores, and of course, make a yummy breakfast.  I wasn’t quite sure what to make this morning, so I randomly threw together this recipe for breakfast bowls which incorporates some of my daughter’s favorite breakfast ingredients:  eggs, peppers, and bacon.  I baked the bacon for the bowls in the oven  using a muffin tin.  Baked bacon turns out beautifully and the great part is you don’t need to stand by the stove and watch it constantly.  Great way to cook bacon on a lazy weekend morning.  I  added a little twist to with a little hungarian paprika (ala Zsa Zsa) and topped the finished bowls with some homemade salsa (recipe for my homemade salsa coming soon).  You can also use your favorite store-bought salsa in  a pinch, but thanks to my son Robby, I’ve become a salsa aficionado. Hope you enjoy the recipe and have a lazy Saturday, or Sunday…


The Baroness


Desert Scramble Breakfast Bowls –  ala Zsa Zsa!

Serves 6

6 slices thick cut bacon

6 eggs

¼ cup half and half

1 T butter

1 T extra virgin olive oil

½ small yellow onion, diced

½ medium red pepper, diced

¼ tsp salt

¼ tsp pepper

Dash of Hungarian paprika – or to taste

½ cup shredded sharp cheddar cheese

Your favorite salsa for topping


1.  Preheat oven to 450 degrees.  In a muffin tin, wrap 6 holes with bacon (sides only).  Bake for 20-25 minutes until bacon reaches desired crispness.

2.  Meanwhile, in a medium sized sauté pan, sauté peppers and onions in olive oil and butter until softened, about 5 minutes.

3.  In a medium sized mixing bowl, crack eggs and add half and half.  Whisk egg mixture together until smooth.  Add egg mixture to onion and peppers in the sauté pan.   Add salt, pepper and dash of paprika.  TIP: To scramble eggs, let eggs set slightly before mixing.  TRICK: Using a rubber spatula, lift and fold eggs to create a light and airy texture.  Resist the temptation to stir and your eggs will come out much fluffier.  Cook eggs until the moisture is gone.

4.  Remove bacon from the oven and let cool slightly.  Remove bacon from the muffin tins and place in 6 ramekins (4 oz. size).  Using a soupspoon add egg mixture to the center of each ramekin.  Top with shredded cheese.  To serve: top with your favorite salsa!





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