Garths Breakfast Bowl Recipes

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GARTH'S BREAKFAST BOWL RECIPE - (4.5/5)



Garth's Breakfast Bowl Recipe - (4.5/5) image

Provided by luvyaz12

Number Of Ingredients 7

2 Tbsp butter
8 large eggs
1 16-oz bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9-oz package cheese and roasted garlic tortellini
10 oz sharp cheddar cheese, grated (about 2½ cups)

Steps:

  • 1. In a large skillet, melt the butter and scramble the eggs. 2. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off the excess fat. Transfer the sausage to a bowl. Cook the bacon in the same skillet. Drain on paper towels and set aside. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

GODDESS BROWN RICE BOWL



Goddess Brown Rice Bowl image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

2 anchovy fillets
1 small clove garlic, finely grated
3/4 cup plain Greek yogurt
1/3 cup mayonnaise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Kosher salt
1 1/2 cups short-grain brown rice
3 tablespoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 1/2 cups sugar snap peas, stringed and halved
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
1 avocado, sliced
1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews

Steps:

  • For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
  • Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.

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