Grab & Go Make Ahead Breakfast Bowls
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.
Servings: 4 bowls
Calories: 656kcal
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
Calories: 656kcal | Carbohydrates: 32g | Protein: 35g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 550mg | Sodium: 878mg | Potassium: 726mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 46mg | Calcium: 405mg | Iron: 4mg