Description
A comforting and nutritious breakfast option that can be prepared ahead of time for busy families.
Ingredients
- 12-15 large eggs
- 2 tbsp butter
- 2 tbsp cream
- 4 tbsp canola oil
- 1 large green pepper (seeded & diced)
- 1 small yellow onion (peeled & diced)
- 1 package refrigerated diced hash brown potatoes
- 1 cup chopped ham
- 1 1/2 cups shredded cheddar cheese
Instructions
- Add butter to a large skillet set over medium heat and let it melt.
- In a mixing bowl, crack the eggs and pour in the cream, whisking until smooth.
- Pour the egg mixture into the hot skillet with melted butter and reduce heat to low. Stir gently until fluffy and just underdone.
- Transfer scrambled eggs to a plate and set aside.
- Add canola oil to the same skillet and let it heat, then add hash browns in an even layer.
- Cook hash browns undisturbed for 5 minutes, then scrape and turn them, continuing to cook for another 5 minutes until crispy.
- Add diced green peppers, onion, and chopped ham to the skillet, stirring to combine, and cook for an additional 5-10 minutes.
- Remove the skillet from heat and let it cool slightly.
- Assemble the breakfast bowls with a scoop of the hash brown mixture, then top with scrambled eggs and a sprinkle of cheddar cheese.
Notes
These bowls can be stored in airtight containers in the refrigerator for 3-4 days or frozen for up to a month. Reheat in the microwave for 1-2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American