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.