A little prep work on the weekend and you’ve got a protein packed meal that’s ready to heat & eat, grab and go in these make ahead breakfast bowls. With fluffy scrambled eggs, ham & cheese, and veggie laden hash brown potatoes- they’re the perfect solution to making sure you’re fueled and ready for a full day, even on the busiest mornings.
Breakfast is one of those meals in our house that is a must.
Hungry sons demand to be fed pretty much the exact moment their eyes pop open in the morning.
That doesn’t stop even on busy mornings, and while a bowl of cereal and milk is always a crowd favorite- often times they need something heartier.
Problem is, this mom’s not a morning person. I loathe cooking on mornings where we’re all rushing to get it together and out the door on time.
Luckily, these make ahead breakfast bowls come to my rescue!
A little prep work on the weekend, and I’ve got a hearty breakfast ready to heat and eat- even if it needs to be eaten on the run.
Ingredients Needed
Breakfast bowls are easy to prepare, especially since they have a simple ingredient list.
To make them you’ll need:
- Eggs – Farm fresh, store bought- whichever you prefer
- Butter – I like salted butter, but sweet cream will also work- the butter will ensure you have soft, creamy scrambled eggs.
- Whipping Cream – Do not substitute, the cream creates fluffy scrambled eggs.
- Vegetables – These use a mixture of diced onion and pepper, which give a nice flavor to the hash browns.
- Hash Browns – A bag of refrigerated hash brown potatoes.
- Ham – You can use any kind of ham you like, chopped or diced.
Luckily this recipe’s easily customizable- change up the combination of veggies or the protein used to fit your family’s tastes.
How To Make Breakfast Bowls To Grab & Go
Assembling a hearty breakfast bowl is easier than you’d think.
We’re going to break it down into three parts though, to make it easier: The Eggs, The Veggies, and then The Assembly.
Start by getting the first layer ready- the eggs.
Scrambling The Eggs
Crack your eggs into a medium sized mixing bowl, and discard the shells.
Add the cream to the bowl, and then whisk them together until the mixture’s smooth and frothy. Break up any remaining yolks, and whisk again if needed.
Add the butter to a large skillet set over medium heat, and let it melt. Reduce the heat to low.
Once the butter’s hot & melted, pour the egg mixture into the skillet.
Cook the eggs, using a spatula to scrape them up and fold them over, breaking them up as they cook.
Continue cooking them, until they’re just shy of your preferred finished texture. The residual heat will keep them cooking another few minutes, so this is key to ending up with fluffy eggs you love that aren’t over done.
Transfer the finished scrambled eggs to a waiting plate, and set them aside.
Cooking The Hash Browns
Scrape any leftover egg bits or browned pieces out of the skillet, and toss.
Add roughly four tablespoons of canola oil to the hot skillet, set over medium heat. Let the oil heat up for a couple minutes.
Once your oil’s hot, add the hash brown potatoes to the pan.
Spread them out into an even layer, and let them cook for 4-5 minutes undisturbed. This will help them crisp up and form a crust.
Using your spatula, scrape them up and fold them over to turn then spread them out again into an even layer. Continue cooking another 4-5 minutes.
Stir the diced onion, peppers, and ham into the hash browns until evenly combined.
Spread the mixture out into an even layer again, and let it continue cooking for another 5-10 minutes- or until they’ve reached a consistency you like. Stir them as needed, and then spread out again, until done.
Remove the skillet from heat, and set aside.
Assembling The Breakfast Bowls
Now that everything’s ready, it’s time to assemble your make ahead breakfast bowls.
Depending on how full you decide to fill your containers, this recipe will make 4-6 bowls. Set your bowls out, accordingly.
Add a layer of scrambled eggs to the bottom of each bowl. Use up all of the eggs, and then add half of the shredded cheddar cheese on top- dividing it evenly out between the bowls.
Divide the still warm hash brown mixture out evenly between the bowls, then sprinkle the remaining shredded cheddar evenly out over top.
Set the bowls aside, and let them cool completely. Once cooled, add the lids and seal to close.
Storing & Reheating
Store the make ahead breakfast bowls in their air tight containers in the refrigerator. Plan to use them within 5 days.
These don’t freeze well, and are best made the week you plan to use them.
To reheat them, remove the lid and microwave them for 45-60 seconds- stirring halfway through.
What Containers Are The Best To Use?
You can use any air tight container, as long as it has an accompanying lid.
My favorites for this are the 16 oz size plastic deli containers. The kind you’d purchase premade pasta salads and such in.
I buy mine off of Amazon.
I like using these because then I don’t worry if they don’t make it back home in the lunch box after school.
Or if they get lost in the car, and I’d rather toss them once found than clean them.
Whatever works for you and makes life easier. This make ahead breakfast is all about convenience!
Topping Ideas
While I enjoy these easy breakfast bowls straight out of the microwave- my sons are all about the toppings.
Add toppings after heating & before digging in.
Some of their favorites include:
- crushed tortilla chips
- pickled jalapenos
- salsa
- sliced green onions
- avocado
- hot sauce
We tend to love these with a Southwestern flair, but you can absolutely top them any way your hungry heart desires!
TIPS & TRICKS
- A cast iron skillet will give you the best results for the crispiest hash browns and seared veggies. Use a size larger skillet than you think you need- this gives you room to stir easily without making a mess. Also, clean the skillet out in between uses and use the same one so you don’t have extra dishes to wash.
- This recipe can make as few as 4 bowls, or as many as 6- it just depends on how you portion it out. It can also be doubled or tripled as needed to feed a larger family for the week.
- Crisp crumbled bacon can be subbed for the ham, or cooked ground breakfast sausage.
- The cheese can be changed to another shredded variety, if desired.
Other Grab & Go Style Breakfast Recipes
These savory make ahead breakfast bowls are perfect for busy mornings. Heat & eat style, to keep you fueled and on time!
Looking for other easy breakfast ideas? Try these:
- Savory Breakfast Hand Pies
- The Best Dressed Air Fryer Bagels
- Easy Fried Apple Fritters
- Oven Baked Hard Boiled Eggs
If you’ve tried these MAKE AHEAD BREAKFAST BOWLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grab & Go Make Ahead Breakfast Bowls
Ingredients
- 12-15 eggs
- 2 tbsp butter
- 2 tbsp cream
- 4 tbsp canola oil
- 1 large green pepper seeded & diced
- 1 small yellow onion peeled & diced
- 1 pkg refrigerated diced hash brown potatoes
- 1 cup chopped ham
- 1 1/2 cup shredded cheddar cheese
Instructions
- Add the butter to a large skillet set over medium heat.
- While the butter melts, crack the eggs into a mixing bowl. Pour in the cream and whisk together until smooth.
- Pour the egg mixture into the hot skillet with melted butter. Reduce the heat to low. Cook the eggs using a spatula to scoop them to break up as they cook. Cook the eggs until just a hair under done. Transfer the scrambled eggs to a plate, and set aside.
- To the same skillet add 4 tablespoons of canola oil. Let the oil heat up over medium heat, then add the hash browns to the pan.
- Spread the hash browns out into an even layer and let them cook for 5 minutes. Scrape and turn them, spread them out evenly again, and let them cook another 5 minutes.
- Add the veggies and ham to the skillet, stirring to evenly incorporate. Spread everything out into an even layer again, and let the mixture cook another 5-10 minutes- stirring as needed.
- Remove the skillet from heat, and set aside.
To Assemble The Breakfast Bowls
- Add a layer of scrambled eggs to the bottom of each bowl. On top of that add the shredded cheddar cheese.
- Divide the hash brown mixture evenly out between all the bowls, followed by another sprinkle of cheese.
- Let the bowls cool, and then top to close.
- Refrigerate, and use within 5 days.
Notes
- A cast iron skillet will give you the best results for the crispiest hash browns and seared veggies. Use a size larger skillet than you think you need- this gives you room to stir easily without making a mess. Also, clean the skillet out in between uses and use the same one so you don't have extra dishes to wash.
- This recipe can make as few as 4 bowls, or as many as 6- it just depends on how you portion it out. It can also be doubled or tripled as needed to feed a larger family for the week.
- Crisp crumbled bacon can be subbed for the ham, or cooked ground breakfast sausage.
- The cheese can be changed to another shredded variety, if desired.
Nutrition
your breakfast bowls sound really good. my question for you is, if you are grabbing one out of the fridge for a quick breakfast… how long would you suggest heating it in the microwave?
Hi what do you mean by “these don’t freeze well”? I would make them and like to grab them every other day from the freezer