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Grab & Go Make Ahead Breakfast Bowls

Delicious and protein-packed breakfast bowls loaded with scrambled eggs, ham, veggies, and crispy hash browns for a quick and easy meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12-15 eggs 12-15 eggs
  • 2 tbsp 2 tbsp butter For cooking the eggs
  • 2 tbsp 2 tbsp cream Adds richness to the eggs
  • 4 tbsp 4 tbsp canola oil For cooking the hash browns
  • 1 large 1 large green pepper, seeded & diced
  • 1 small 1 small yellow onion, peeled & diced
  • 1 pkg 1 pkg refrigerated diced hash brown potatoes Frozen or fresh, as preferred
  • 1 cup 1 cup chopped ham
  • 1.5 cup 1 1/2 cup shredded cheddar cheese Use your favorite cheese

Method
 

Preparation
  1. Melt the butter in a large skillet set over medium heat.
  2. In a mixing bowl, crack the eggs and pour in the cream. Whisk until smooth.
  3. Pour the egg mixture into the hot skillet. Reduce heat to low and gently cook, breaking them up until just a hair under done. Transfer to a plate and set aside.
Cooking
  1. In the same skillet, add canola oil and heat over medium.
  2. Add the hash browns, spread into an even layer, and cook for 5 minutes. Scrape and turn them, then cook for another 5 minutes.
  3. Stir in the diced green pepper, onion, and chopped ham. Spread evenly and cook for another 5-10 minutes, stirring as needed.
  4. Remove from heat and set aside.
Assembly
  1. Layer the bowls with crispy hash browns, the veggie and ham mix, and top with scrambled eggs and shredded cheddar cheese.

Notes

Store in airtight containers for up to 4 days in the fridge. For freezing, portion out and freeze for up to a month. Reheat in the microwave for 2-3 minutes.