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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: American
Servings: 4 bowls
Calories: 656kcal
- 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
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.
- 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.
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