Healthy Breakfast Bowls

Ingredients

For the Eggs

• 6 large Eggs can replace with egg whites
• 2 tablespoons Butter or use olive oil
• 1 tablespoon Cream or replace with milk

For the Hash Browns

• 2 tablespoons Canola Oil or use avocado oil
• 30 ounces Refrigerated Diced Hash Brown Potatoes fresh potatoes are an option

For the Veggies

• 1 cup Green Pepper any type of bell pepper is fine
• 1 medium Yellow Onion or shallots for milder flavor

For the Protein

• 1 cup Chopped Ham bacon or sausage are substitutes*
•  
• *Meat-free sausages can be made from TVP (textured vegetable protein), tofu, Quorn or cheese mixed with breadcrumbs, flour and other ingredients. At home, you can also make vegetarian sausages from a base of cereals and grains such as chickpeas, polenta and quinoa, mixing in other vegetables, herbs and spices. 

For the Finish

• 1 cup Shredded Cheddar Cheese can use other cheese varieties

Instructions

 

In a bowl, whisk together the eggs and cream until smooth. Cook them in a skillet with melted butter over low heat, stirring gently until just underdone, about 3-4 minutes. Set aside.

In the same skillet, add canola oil and the hash browns. Cook for 4-5 minutes without stirring for a crispy base. Flip and cook for another 4-5 minutes until they are golden brown and crispy. 

 

1.  
    
   Add the diced onion, green pepper, and chopped ham to the hash browns. Cook for about 5-10 minutes until everything is heated through and well-combined.
   In each container, layer the fluffy scrambled eggs, a sprinkle of shredded cheese, and the warm hash brown mixture in vibrant, colorful layers.
   Allow the bowls to cool for a few minutes, then seal them in airtight containers and refrigerate.

    

    
    

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