Breakfast Bowls

Breakfast Bowls are a recipe appearing in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.

Official Description
These single-serving bowls of eggs, sausage, potatoes, and other yummy ingredients are a fun way to serve a crowd for breakfast. I'll often use them as an opportunity to rid my fridge of various leftovers that have accumulated during the week: extra bacon (if there is such a thing), leftover sausage, or small quantities of grated cheese I didn't use for dinner the night before. The bowls are great fun for kids to assemble, and are easy to make in large quantites. Make your own - no ingredient is unwelcome...except maybe pickled herring.

Recipe

 * 1 tablespoon butter, plus extra for the bowls
 * 1/2 large onion, diced
 * 2 russet potatoes (peel on), baked and cut into 1/2-inch cubes (or use leftover Basic Breakfast Potatoes; here
 * Salt and pepper to taste
 * 8 eggs, beaten
 * 3/4 cup half-and-half
 * 6 finely diced plum tomatoes
 * 4 green onions, chopped
 * 8 basil leaves, chopped
 * 1 pound breakfast sausage, browned and crumbled
 * 4 strips thick-cut bacon, fried and crumbled
 * 1 cup grated Monterey Jack cheese
 * 1 cup grated sharp cheddar cheese

Butter 8 ovenproof bowls or ramekings. Preheat the oven to 325*.

In a skillet over medium heat, melt the butter. Add the onion and potatoes.

Season with salt and pepper and cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from the heat and set aside.

In a bowl, lightly beat the eggs and half-and-half. Season with salt and pepper. Set aside.

Ina mixing bowl, combine the tomatoes, green onions, and basil. Stir together and set aside.

To assemble, divide all the ingredients evenly among oven-safe bowls or ramekins in the following order:
 * Potato-onion mixture
 * Sausage
 * Bacon
 * Monterey Jack
 * Egg mixture
 * Tomato/green onion/basol mixture
 * And finally a sprinkling of grated cheddar

Place the bowls on a rimmed baking sheet and bake for 10 to 15 minutes, until the eggs are just set. Keep an eye on the bowls to make sure the eggs don't brown. It's better for the eggs to come out of the oven slightly runny, as they'll continue to set after they're removed from the oven.

Serve in a basket with pretty napkins and eaight spoons.