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Breakfast Grain Bowl
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1 (12- to 16-ounce) container assorted grape tomatoes

3 tablespoons Land O Lakes® Garlic & Herb Butter Spread, melted, divided

1 cup uncooked farro

3 cups chicken stock

4 large Land O Lakes® Eggs

1/4 cup high-quality peanut butter

8 slices cooked bacon, chopped, warm

1/4 cup bias-cut green onions

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Toss grape tomatoes and 1 tablespoon melted Garlic & Herb Butter Spread in small bowl. Spread tomatoes in single layer on rimmed baking sheet; roast 30 minutes or until tomatoes begin to brown in spots and burst. Set aside.

  3. STEP 3

    Meanwhile, cook farro using chicken stock according to package directions. Stir 1 tablespoon melted butter spread into farro. Keep warm.

  4. STEP 4

    Place remaining 1 tablespoon melted butter spread into large skillet; cook over medium-low heat until sizzling. Crack 4 eggs into skillet; fry to desired doneness.

  5. STEP 5

    Place peanut butter into small microwave-safe bowl. Microwave 30 seconds or until peanut butter is melted.

  6. STEP 6

    Layer each bowl evenly with cooked farro, roasted tomatoes and chopped bacon, topping each with 1 cooked egg. Drizzle each with melted peanut butter; sprinkle with green onions. Serve immediately.

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

Tip #2

Cook bacon on a half sheet pan in oven. After removing bacon; pour off fat. Roast tomatoes on the same pan.

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