top of page

Breakfast Bowl

Ya'll, this was likely the best Blackstone breakfast cook I've ever made and had! The crispness of the hashbrown casserole cake, then the creamy gravy, smokey bacon, and then that fried egg on top! Dang it boy! It was amazing!


Hashbrown casserole

1 package (32oz) frozen shreaded hashbrowns

1 /2 cup melted butter

2 cup sour cream

1 can can 10 1/4oz cream of chicken soup (can use cream of celery, mushroom, etc)

1 /2 cup grated onion

2 cups grated cheese (I used cheddar blend and Mexican cheese blend)

1 tsp Lowry seasoning

1 tsp salt

1 tsp pepper

2 Gravy: Tbs fat

2 Tbs flour

2 cup of milk



Breakfast Bowl

1 /2 pound bacon

2 large eggs

1 /2 red onion, chopped

1 /2 red pepper, chopped

4 oz mushrooms

2 cups monetary jack cheese


Step 1

1 Mix ingredients for hash brown casserole.

Step 2

2 Put bacon down on griddle. Put veggie's down on griddle. Take Egg rings and fill with hash brown and let cook for approximately 3-4 minutes per side or until they get golden.

Step 3

3 Take a small pan and add 2tbsp bacon grease and flour stiring constantly making a roux. Add milk slowly whisking to take out the lumps. Add salt and pepper to taste.

Step 4

4 Chop bacon. When hash browns are cooked, place in bottom of bowl. Add some gravy then veggies then bacon and cheese. While melting the cheese, cook up eggs and when cooked to your liking, place on top and add a little more bacon and cheese.

6 views0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page