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Grab & Go Make Ahead Breakfast Bowls

Quick and easy breakfast bowls filled with scrambled eggs, crispy hash browns, and savory ham, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12-15 pieces eggs
  • 2 tablespoons butter for scrambling the eggs
  • 2 tablespoons cream to mix with eggs
  • 4 tablespoons canola oil for cooking hash browns
  • 1 large green pepper seeded & diced
  • 1 small yellow onion peeled & diced
  • 1 package refrigerated diced hash brown potatoes
  • 1 cup chopped ham
  • 1.5 cups shredded cheddar cheese

Method
 

Cooking
  1. Melt the butter in a large skillet over medium heat.
  2. In a bowl, crack the eggs, pour in the cream, and whisk until smooth.
  3. Pour the egg mixture into the skillet, reduce heat to low, and cook gently until just underdone. Remove and set aside.
  4. Add canola oil to the same skillet and heat over medium.
  5. Cook the hash browns in an even layer for 10 minutes, turning halfway.
  6. Stir in diced green pepper, onion, and chopped ham, allowing to cook another 5-10 minutes.
  7. Remove from heat and combine with the eggs.
  8. Layer the mixture into bowls and serve.

Notes

Serve with fresh herbs or a drizzle of hot sauce for added flavor. Store in the fridge for 4-5 days or freeze for up to three months.