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.
INSTRUCTIONS
- 1 Add the butter to a large skillet set over medium heat.
- 2 While the butter melts, crack the eggs into a mixing bowl. Pour in the cream and whisk together until smooth.
- 3 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.
- 4 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.
- 5 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.
- 6 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.
- 7 Remove the skillet from heat, and set aside.
NUTRITION
Calories: 656 kcalkcal
| Carbohydrates: 32 gg | Protein: 35 gg | Fat: 43 gg | Fiber: 3 gg | Sugar: 4 gg
