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Grab & Go Make Ahead Breakfast Bowls

These quick and easy breakfast bowls are perfect for busy mornings, packed with creamy eggs, crispy hash browns, and savory ham.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 12-15 pieces eggs Use a mix of whole and egg whites for a healthier version.
  • 2 tbsp butter Melt in the skillet for the egg mixture.
  • 2 tbsp cream For a creamy texture in the egg mixture.
Vegetables and Hash Browns
  • 4 tbsp canola oil Used for frying hash browns.
  • 1 pkg refrigerated diced hash brown potatoes Makes preparation easier.
  • 1 large green pepper Seeded and diced.
  • 1 small yellow onion Peeled and diced.
  • 1 cup chopped ham Can be swapped with sausage or a different protein.
Cheese
  • 1.5 cups shredded cheddar cheese You can experiment with different cheese types.

Method
 

Preparation of Egg Mixture
  1. Melt the butter in a large skillet over medium heat.
  2. Crack the eggs into a mixing bowl, add the cream, and whisk together until smooth.
  3. Pour the egg mixture into the hot skillet, reduce heat to low, and cook gently until just underdone. Transfer to a plate and set aside.
Cooking Hash Browns and Vegetables
  1. In the same skillet, heat canola oil over medium heat.
  2. Add the hash browns in an even layer and cook for 5 minutes. Scrape and turn, then cook for another 5 minutes until golden brown.
  3. Stir in the diced green pepper, onion, and chopped ham, spreading them out evenly, and cook for another 5-10 minutes.
  4. Remove from heat and set aside.
Serving
  1. Layer the cooked ingredients into bowls and serve, optionally topping with fresh herbs or sriracha.

Notes

These bowls can be stored in the fridge for up to 4-5 days or frozen for 2-3 months. For a quick reheat, pop them in the microwave for about 1-2 minutes.