I think it’s probably pretty evident from many of my posts that I am not a vegetarian. In fact, given my family’s predilection for hunting and fishing, some may consider us to be carnivores. As far back as I can remember many of our family dinners have revolved around one form of meat or another. This probably stemmed from our Midwestern roots, what some might consider “meat and potatoes.” Our holidays follow a highly regular format: Christmas prime rib, Easter ham, Thanksgiving turkey, and brats, ribs and hamburgers on the Fourth of July, Memorial Day, or any other summer festivity for that matter. So, quite naturally, I was a bit skeptical when my coworker at the sleep clinic, Jess, offered to make me one of her vegetarian breakfast bowls. As our patients slept, I took my first bite and was immediately hooked.
Jess’s Vegetarian Breakfast Bowls
This is an extremely filling breakfast, so plan on having a light lunch later in the day.
- 1 bag of frozen country style hash browns
- 1 box MorningStar Farms Sausage Links
- 1 packet country gravy mix
- 2 small Roma tomatoes, diced
- 1 avocado, sliced
- 1/3 cup Cheddar cheese, shredded
In a large non-stick skillet over medium heat melt a tablespoon of butter. Add the hash browns and vegetarian sausage links, making sure that the hash browns cook evenly to a golden brown on both sides. When the sausage links are tender enough, simply use the spatula to cut them into bite-sized pieces. While the hash browns and sausage links cook, begin preparing the gravy as directed on the package, adjusting the heat and stirring until it has thickened. When the gravy is finished, divide the hash browns and sausage links into two large bowls or four small bowls. Evenly distribute the gravy over the top, followed by the shredded cheese, diced tomato, and top the bowl off with slices of avocado. Serve immediately and enjoy!