Mornings can feel like a whirlwind. Between getting ready for work, helping the kids prepare for school, or simply trying to start the day on the right foot, breakfast often becomes an afterthought.
That’s where these Grab & Go Make-Ahead Breakfast Bowls come to the rescue! With a little prep work over the weekend, you can have a week’s worth of protein-packed, delicious breakfasts ready to heat, eat, and conquer the day.
These bowls are a perfect blend of fluffy scrambled eggs, savory ham, cheesy goodness, and veggie-loaded hash brown potatoes. Whether you’re rushing out the door or enjoying a quiet morning at home, this recipe ensures you’re fueled and ready to tackle whatever comes your way.
Why You’ll Love These Breakfast Bowls
- Convenience: Prep once, enjoy all week. These bowls are easy to reheat and take on the go.
- Nutrition: Packed with protein, healthy fats, and veggies, they’re designed to keep you full and energized.
- Customizable: Swap out ingredients to suit your taste or dietary needs. Bacon instead of ham? Sure! Prefer mozzarella over cheddar? Go for it!
- Budget-Friendly: Making these at home is far more cost-effective than grabbing breakfast on the run every day.
The Recipe: Grab & Go Make-Ahead Breakfast Bowls
Course:
Breakfast, Brunch, Lunch, Snack
Cuisine:
American
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Servings:
4 bowls (can be adjusted to make up to 6 bowls)
Calories:
656 kcal per bowl
Ingredients You’ll Need:
- 12–15 eggs
- 2 tbsp butter
- 2 tbsp cream
- 4 tbsp canola oil
- 1 large green pepper (seeded and diced)
- 1 small yellow onion (peeled and diced)
- 1 package of refrigerated diced hash brown potatoes
- 1 cup chopped ham (or substitute with bacon or breakfast sausage)
- 1 ½ cups shredded cheddar cheese (or your favorite variety)
Step-by-Step Instructions
1. Make the Fluffiest Scrambled Eggs
Start by melting butter in a large skillet over medium heat. While the butter melts, crack the eggs into a mixing bowl, add cream, and whisk until smooth. Pour the egg mixture into the skillet, reduce the heat to low, and gently scramble using a spatula. Cook until the eggs are just slightly underdone—this prevents them from overcooking later when reheated. Transfer the eggs to a plate and set aside.
2. Prepare Crispy Hash Browns with Veggies & Ham
Using the same skillet (clean it if needed), heat canola oil over medium heat. Add the hash browns and spread them into an even layer. Let them cook undisturbed for about 5 minutes to achieve that golden crispiness. Flip them over and cook for another 5 minutes.
Next, add the diced green pepper, onion, and chopped ham to the skillet. Stir everything together and spread it out evenly again. Allow this mixture to cook for another 5–10 minutes, stirring occasionally to ensure even cooking. Once done, remove from heat and set aside.
3. Assemble Your Breakfast Bowls
Here comes the fun part—assembling! Start by adding a layer of scrambled eggs to the bottom of each bowl. Sprinkle a portion of shredded cheddar cheese over the eggs. Then divide the hash brown mixture evenly among all the bowls, topping each with another sprinkle of cheese for extra flavor.
Storage & Reheating Tips
Let the bowls cool completely before sealing them with lids. Store them in the refrigerator for up to 5 days. When you’re ready to eat, simply pop a bowl into the microwave and heat until warmed through (usually around 1–2 minutes).
Pro Tips for Perfect Breakfast Bowls
- Use a Cast Iron Skillet: For the crispiest hash browns and perfectly seared veggies, a cast iron skillet is your best friend. It retains heat evenly and adds a subtle depth of flavor to your ingredients.
- Choose a Larger Skillet: A roomy skillet makes stirring and flipping much easier without spilling ingredients all over your stovetop.
- Double or Triple the Recipe: Feeding a larger family? Planning meals for two weeks? This recipe scales beautifully—just adjust your ingredients accordingly!
- Experiment with Add-Ons: Love spice? Add diced jalapeños or a dash of hot sauce. Craving greens? Toss in some spinach or kale during the last few minutes of cooking.
Customization Ideas
One of the best things about these breakfast bowls is how versatile they are! Here are some ideas to make them your own:
- Meat Substitutions: Swap ham for crispy crumbled bacon or cooked breakfast sausage. For a vegetarian option, skip the meat altogether or add plant-based sausage crumbles.
- Cheese Variations: Cheddar is classic, but feel free to experiment with mozzarella, pepper jack, gouda, or even feta for a tangy twist.
- Extra Veggies: Zucchini, mushrooms, cherry tomatoes, or even sweet potatoes can be added to boost nutrition and flavor.
Nutrition Information (Per Bowl)
- Calories: 656 kcal
- Carbohydrates: 32g
- Protein: 35g
- Fat: 43g (Saturated Fat: 14g)
- Cholesterol: 550mg
- Sodium: 878mg
- Potassium: 726mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 1302 IU
- Vitamin C: 46mg
- Calcium: 405mg
- Iron: 4mg
Why Meal Prep Breakfast?
Meal prepping breakfast is one of the easiest ways to start your day on the right note—especially if you’re someone who tends to skip it due to time constraints. These make-ahead bowls are not only delicious but also provide balanced nutrition to keep you satisfied until lunchtime. Plus, there’s something incredibly satisfying about opening your fridge and seeing your meals prepped and ready to go!
Final Thoughts
These Grab & Go Make-Ahead Breakfast Bowls are truly a lifesaver for busy mornings. They’re hearty, satisfying, and endlessly customizable—perfect for anyone looking to simplify their mornings without sacrificing flavor or nutrition. So carve out just 35 minutes this weekend, whip up a batch (or two), and give yourself one less thing to worry about during the week!
Ready to try them out? Let me know how you customize yours in the comments below!
PrintGrab & 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 Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: Breakfast, Brunch, Lunch, Snack
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Ingredients
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 ½ cup shredded cheddar cheese
Instructions
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 and break them up as they cook. Cook until just underdone. Transfer the scrambled eggs to a plate and set aside.
In the same skillet, add 4 tablespoons of canola oil. Let the oil heat up over medium heat, then add the hash browns.
Spread the hash browns 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 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 between all the bowls, followed by another sprinkle of cheese.
Let the bowls cool, then top to close.
Refrigerate and use within 5 days.
Notes
A cast iron skillet gives the best results for crispy hash browns and seared veggies. Use a larger skillet than you think you need for easy stirring. Clean the skillet between uses to avoid extra dishes.
This recipe makes 4 to 6 bowls, depending on portioning, and can be doubled or tripled for a larger family.
Crisp crumbled bacon or cooked ground breakfast sausage can replace the ham.
The cheese can be swapped for another shredded variety if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 656 kcal
- Sugar: 4g
- Sodium: 878mg
- Fat: 43g
- Saturated Fat: 14g
- Unsaturated Fat: 24g
- Trans Fat: 0.1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 550mg
