In a large bowl, whisk together 12-15 eggs and a splash of cream until well combined. Melt 2 tablespoons of butter in a non-stick skillet over medium heat. Once melted, pour in the egg mixture, cooking gently on low for about 5 minutes. Stir occasionally until the eggs are just set but still slightly runny, then transfer them to a plate to cool.

In the same skillet, add 2 tablespoons of canola oil and heat over medium-high. Once hot, toss in the refrigerated diced hash brown potatoes, spreading them out into an even layer. Let cook undisturbed for 5 minutes until the bottom is crispy, then stir and continue cooking for another 10-15 minutes until golden brown and crispy, stirring occasionally.

Stir in one diced yellow onion, one diced green pepper, and 1 cup of chopped ham into the hash browns. Mix everything well, allowing the mixture to cook together for about 5 minutes.

Start layering your make-ahead bowls by placing a generous scoop of scrambled eggs at the bottom of each bowl. Sprinkle half of the shredded cheddar cheese over the eggs, then add an even distribution of the hash brown mixture atop. Finish off by adding the remaining cheese on top.

Allow your assembled Grab & Go Make Ahead Breakfast Bowls to cool completely before sealing. Place each bowl into airtight containers, ensuring they’re tightly closed to maintain freshness. Store in the refrigerator and enjoy within 5 days.