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Kevin’s Slam Dunk, Backboard Shattering Breakfast Bowls

June 20, 2016

Kevin is the Shaquille O’Neal of the kitchen!  He has once again created a slam dunk recipe that will shatter the senses with its amazing flavors.  Thank you, Kevin, for creating such a great breakfast bowl!  Thank you, Kickstarter Backers, for supporting this recipe!  It involves a lot of cooking, but definitely worth it!


1 yucca, sliced and boiled

6 strips of thick bacon

1 lb Owen’s sausage

1 c. cooked quinoa

1 c. extra-sharp cheddar cheese, grated

1/2 tsp. cumin

1/2 tsp. caraway seeds

1 c. fresh mushrooms

1 white onion, diced

2 cloves garlic, minced

1 jalapeno pepper, roasted and sliced

1/4 c. cilantro, chopped

2 tsp. olive oil

3/4 tsp. sea salt

1/3 c. milk

12 eggs


Cook quinoa and yucca in advance.  Roast pepper and bake bacon in advance.  Cut cooked bacon into fourths. Next, fry sausage in an iron skillet until well-done.  As sausage if cooking, saute onion, garlic, jalapeno, cilantro, mushrooms, yucca, cumin, and caraway seeds in the olive oil in a non-stick skillet until onion is softened.  When sausage is done, remove from skillet with slotted spoon onto a paper-towel lined plate to absorb the grease.  Drain remainder of grease.  Sprinkle salt in skillet.  Stir.  Add milk.  Stir until warm.  While milk is warming, crack the eggs in a bowl and whisk.  Add eggs to milk mixture.  Cook until eggs are soft and light.  In the meantime, stir vegetable mixture into the quinoa.  In a casserole dish, layer quinoa mixture, followed by sausage, and then scrambled eggs, chopped bacon, and cheddar cheese.  Place in 350 degrees F oven for about 5 minutes or until cheese is slightly melted. Spoon into individual bowls before serving.


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