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heat to low.

    2. Next, add the Basic Breakfast Potatoes and bell peppers and stir to combine. Cook over low heat for 5 minutes, stirring occasionally. (If I were living in a tiny apartment in Chicago by myself, I’d add in a whole bunch of chopped mushrooms. But my family doesn’t do mushrooms.)

    3. Crack the eggs into a bowl. Add the seasoned salt, pepper, and half-and-half and whisk to beat the eggs lightly. (If I didn’t have four children under the age of twelve, I’d sprinkle in some cayenne pepper and dry mustard. Yum.)

    4. Add the chives and Monterey Jack and stir to combine. (Cotija cheese, a hard Mexican cheese, adds a delightful sharpness. If I were in Chicago, I’d skip on down to my local market and pick up a chunk.)

    5. With the heat still on low, pour the egg mixture over the sausage/potato mixture.

    6. Now, with a spoon or spatula, very gently stir the mixture. The potatoes will break apart if you stir too much, so go easy.

    7. Continue lightly cooking over low heat until the eggs are set.

    8. Now taste and adjust the seasonings, adding more seasoned salt, pepper, or cheese if desired.

    9. To assemble, warm the stack of tortillas on a paper towel in a microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla. Because I’m a cheese fanatic, I’d go ahead and sprinkle on some more cheese.

    10. Tuck in the sides, then roll the tortilla until closed.

    11. Wrap in foil sheets and keep warm until ready to serve. Serve with picante sauce to a cattle pen full of hungry children and cowboys. They’ll love you for it.
    MORNING SILHOUETTES: MY FAMILY AND THE SUNRISE

    Watching from afar, it’s fun to watch the group huddle together to formulate their plan.

    All I can see are kids, horses, and cowboys—dark figures against an increasingly brilliant sky.

    Invariably, before too long, I’ll see Marlboro Man’s arm point authoritatively in this direction or that.

    I just have to chuckle as I watch, because everyone always looks straight at him when he speaks. They listen to him.
    And I just know that Marlboro Man, as the youngest of three boys in a ranching family, finally feels like he’s arrived.

BREAKFAST BOWLS
    Makes 8 servings
    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 quantities. Make them your own—no ingredient is unwelcome…except maybe pickled herring.
    1 tablespoon butter, plus extra for the bowls½ large onion, diced2 russet potatoes (peel on), baked and cut into ½-inch cubes (or use leftover Basic Breakfast Potatoes, In the Morning)Salt and black pepper to taste8 eggs, beaten¾ cup half-and-half6 finely diced plum tomatoes4 green onions, chopped8 basil leaves, chopped1 pound breakfast sausage, browned and crumbled4 strips thick-cut bacon, fried and crumbled1 cup grated Monterey Jack cheese1 cup grated sharp cheddar cheese

    1. Butter 8 ovenproof bowls or ramekins. Preheat the oven to 325ºF.

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

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

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

    5. In a mixing bowl, combine the tomatoes, green onions, and basil. Stir together and set aside.

    6. 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/basil