Breakfast For Dinner Bowls

“Breakfast For Dinner Bowls” used to be our fancy way of saying, holy crap we didn’t buy groceries and have absolutely no idea what’s for dinner. This is precisely what has happened on a number of occasions; so many, in fact, that Breakfast For Dinner Bowls have now become a request instead of an accident. What exactly goes into one of these bowls changes from time to time, but the general gist is bacon, soft boiled eggs, a grain like quinoa or farro, and lots of vegetables. The result is a hearty breakfast bowl that easily satisfies for dinner. No matter what combination of ingredients we use, it’s a crowd pleaser every time.

Breakfast For Dinner Bowls

  • Servings: 4
  • Print


A healthy version of breakfast for dinner, complete with all of our favorite breakfast essentials.

Ingredients

  • 1 1/2 cups quinoa, farro, or your favorite grain
  • 4 slices thick cut bacon
  • 4 cloves garlic, minced and divided
  • 1 1/2 cups cherry tomatoes
  • 1 tbs balsamic vinegar
  • 1 tbs honey
  • 2-3 springs fresh thyme
  • salt and pepper, to taste
  • 2 tbs olive oil
  • 6 cups lightly packed kale, large stems removed and roughly chopped
  • 8 oz cremini mushrooms, stems removed and sliced
  • 4 eggs
  • 1/2 cup parmesan, feta, or goat cheese (optional)
  • your favorite hot sauce (optional)

Directions

  1. Heat a medium pot with 3 cups of water to a boil. Add your grain of choice and cook according to package directions, adding more water if your grain requires it. Cook until done and set aside in a separate bowl, covered.
  2. While the grain is cooking, heat a second large sauté pan over medium-high heat. Add the bacon and cook until it starts to get crispy, about 8 minutes, flipping once half way through. Remove the bacon, leave about 2 tbs of the fat in the pan, and discard the rest. Keeping the heat on medium, add half of the garlic (2 cloves) and cherry tomatoes to the pan. Cook until the tomatoes start to burst. Add the balsamic vinegar, honey, and thyme to the tomatoes. Chop the bacon and add it back into the pan. Reduce the heat and cook another 5 minutes or so, until the tomato mixture has a jam like consistency. Season with salt and pepper, remove from the pan, and keep covered and warm until you are ready to serve.
  3. It is time to cook the eggs. Gently put the eggs into the boiling pot of water from Step 1. Depending on how you like your egg, cook the egg for 6 minutes for a thick runny yolk or 7 minutes for more of a jammy yolk consistency. Keep the water at a gentle boil while the eggs are cooking. Immediately transfer the eggs from the boiling water to a bowl of ice water. Peel the eggs when they are cool enough to handle, trying to do this process quickly so that they don’t over cool, and set the eggs aside until you are ready to serve.
  4. While the eggs are boiling, begin cooking the mushrooms. Using the same pan that the tomatoes were cooking, add the olive oil, remaining garlic, and mushrooms. Let the mushrooms and garlic cook for about 5 minutes before adding the kale to the pan. Give everything a good toss, season with salt and pepper, and cover. Cook the mushrooms and kale for another 3-5 more minutes, or until the kale is nice and wilted.
  5. Now you are ready to combine all of the elements to serve. Divide the quinoa or bulgur evenly amongst the four shallow pasta bowls. Add the kale and mushrooms to the plates, making a little nest in the center. Put a large spoonful of the tomato bacon jam into the nest and top with the soft boiled egg. Sprinkle with cheese, if desired, and serve. We like our bowls with a little bit of hot sauce, as pictured.

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