Top with shredded cheese and green onions then snap a lid on top. store in the fridge for up to three days, or stash in the freezer for 1 2 months. to reheat from the freezer, microwave the bowls on 50% power for 1 1 2 minutes, stir, and then microwave on full power until heated through, stirring every 30 seconds or so. Cut red potatoes into 1 inch cubes. put in a bowl, add 1 tbsp olive oil and mix to cover well. bake for 45 mins or until golden brown, stirring once. make scrambled eggs whisk 9 eggs and add to pan with olive oil spray. sprinkle with pepper to taste. add potatoes, eggs, salsa if desired and cheese over 6 bowls.
Once the sausage is done, set aside and clean the skillet. turn the burner to medium high heat. spray with non stick spray and add the eggs, whisking them to scramble until fully cooked. prepare the bowls with cooked potatoes, sausage, and eggs. top each bowl with a bit of shredded cheese. Prepare the bowls – divide the ingredients among the bowls leaving the lids off and allowing to cool. optional: top each bowl with shredded cheese. freeze – once cooled, place lids on freezer safe bowls and place in freezer. when ready to serve, take lid off and heat to desired temperature in microwave. Let the oil heat up over medium heat, then add the hash browns to the pan. 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. add the veggies and ham to the skillet, stirring to evenly incorporate. Roast for 20 minutes. meanwhile, cook the sausage on the stovetop on a large skillet, with the onion and bell pepper on medium heat, until the sausage is fully browned. drain if needed and set aside. beat 6 eggs in a medium bowl with a splash of milk and salt and pepper, then scramble in a pan until just fully scrambled.
Let the oil heat up over medium heat, then add the hash browns to the pan. 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. add the veggies and ham to the skillet, stirring to evenly incorporate. Roast for 20 minutes. meanwhile, cook the sausage on the stovetop on a large skillet, with the onion and bell pepper on medium heat, until the sausage is fully browned. drain if needed and set aside. beat 6 eggs in a medium bowl with a splash of milk and salt and pepper, then scramble in a pan until just fully scrambled. Preheat oven to 425 f. add potatoes, bell pepper and onions to a parchment lined baking sheet. drizzle with olive oil, then season with paprika, onion powder, salt & pepper. toss to combine, then roast for 30 minutes. meanwhile, heat a large skillet over medium heat. add cooking spray, then sausages. Preheat oven to 375 degrees f. toss potatoes with a little olive oil and seasoning with salt and pepper. transfer to a rimmed baking sheet. cook for 15 20 minutes or until browned slightly and fork tender. when cooked, remove from oven and transfer to desired number of bowls. heat a medium skillet over med high heat.
Preheat oven to 425 f. add potatoes, bell pepper and onions to a parchment lined baking sheet. drizzle with olive oil, then season with paprika, onion powder, salt & pepper. toss to combine, then roast for 30 minutes. meanwhile, heat a large skillet over medium heat. add cooking spray, then sausages. Preheat oven to 375 degrees f. toss potatoes with a little olive oil and seasoning with salt and pepper. transfer to a rimmed baking sheet. cook for 15 20 minutes or until browned slightly and fork tender. when cooked, remove from oven and transfer to desired number of bowls. heat a medium skillet over med high heat.
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