Description
Hearty make-ahead breakfast bowls with fluffy eggs, veggies, and crispy potatoes. Prep once, enjoy all week for busy mornings.
Ingredients
- 12 large eggs
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 4 tablespoons canola oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 package (20 oz) refrigerated hash brown potatoes
- 1 cup chopped cooked turkey or chicken sausage
- 1½ cups shredded cheddar cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Whisk eggs with cream in a large bowl until smooth.
- Heat butter in a large nonstick skillet over medium heat. Pour in eggs, reduce heat to low, and cook slowly, folding until softly set but not dry. Transfer eggs to a plate and set aside.
- Wipe out the skillet and heat canola oil over medium heat. Add hash browns in an even layer and cook 4–5 minutes undisturbed to crisp the bottom.
- Flip hash browns and cook another 4–5 minutes. Add onion, bell pepper, and sausage. Stir and cook 5–7 minutes more until vegetables are tender and potatoes are golden.
- Season the hash brown mixture with salt and pepper, then remove from heat.
- Divide scrambled eggs evenly among 5 meal-prep bowls. Top each portion of eggs with 1 tablespoon of cheddar cheese.
- Spoon the hash brown mixture over the eggs, then sprinkle the remaining cheese on top of each bowl.
- Let the bowls cool completely before sealing the containers. Refrigerate for up to 5 days.
- To reheat, microwave uncovered for 60–75 seconds, stirring halfway through.
Notes
- Use a cast iron skillet for the crispiest potatoes and the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American