Since my daughter is 13 months now, she can eat almost everything my husband and I eat. Sometimes, when it’s just Chloé and I, I’m at a loss as to what to cook for both of us because it doesn’t always make sense to make a ‘complete’ meal.
In my house we have a saying called “Brupper”, where we enjoy breakfast for supper. It’s quick, easy and best of all, affordable. So, Tuesday I decided us girls were having Brupper, and needless to say Chloé LOVED it!
Breakfast bowls were super quick to make and beyond tasty.
Here’s how to make it:
Ingredients:
2 to 3 eggs
1 to 2 tbsp if milk
2 tbsp of shredded cheese (I used cheddar)
Small potatoes (I used 2 small red potatoes)
1 to 2 tbsp of butter
Steps:
Peel potatoes. Then using a box grater, shred both potatoes.
After shredding, wrap potatoes in a kitchen cloth and squeeze all of the water out.
Meanwhile, scramble the eggs and milk together in a bowl. Season to taste. But, if it’s for baby I stay away from salt, but pepper is OK.
Next, put butter in a saute pan over med-high heat and start to cook potatoes.
Once potatoes are crispy and golden, add your scrambled eggs and cheese.
Incorporate all together until eggs are fully cooked. ***When cooking for baby eggs need to be cooked throughout, due to a salmonella risk.
When everything is good and ready it’s time to plate and serve!
Breakfast bowls are so versatile you can add vegetables, meat and even substitute ingredients.
