There are a million combinations you can create for your perfect breakfast bowl. Scott calls it “scorpion” bowls even though he knows scorpions bowls are with alcohol not food but I love his flaws. Today I’m doing a French toast variation of a breakfast bowl for that salty sweet flavor.

Here’s what you’ll need:

Eggs – cooked your way (Scott likes his scrambled)

Bacon – cooked and roughly chopped

Cooked Breakfast sausage chopped- today I used maple sausage to go with the salty sweet

Breakfast potatoes – recipe to follow

French toast sticks – recipe for my French toast here 

Preheat oven to 425 degrees Fahrenheit.

Dice potatoes (1 medium potatoes per person) into small 1/2 inch dice along with about a 1/4 cup of onions (and peppers optional). Toss potatoes and onions with 2 tablespoons of olive oil and season with salt and pepper. Place on a rimmed baking sheet and bake in preheated oven for about 20 minutes until crispy and golden. Remove from oven and drain any excess oil by setting them in spa per towel lined bowl.

While potatoes are cooking you can also cook your bacon in the oven along with it. Technique found here.

Now is a good time to start cooking your sausage, eggs and French toast sticks as well.

The French toast sticks is basically my regular French toast recipe except the bread is cut into strips instead of a large sliced bread. (Recipe here)

Once your cast of characters are ready, start assembling.

I like to start with the potatoes on the bottom, followed by the sausage and bacon, and topped with the eggs. Place the French toast sticks along the sides and serve with warm maple syrup.

You can add sautéed veggies and make a healthier version with sweet potatoes and egg whites instead. Get creative with it. This recipe is more of an idea and a breakfast inspiration. Let those creative juices flowing!

Masarap!