Watch Fun Cheap or Free blogger Jordan Page make an entire month’s worth of breakfast in just one hour above! As a self-proclaimed frugal queen and mom of six, she knows a thing or two about maximizing time and stretching a dollar.
- One 32-ounce bag frozen diced hash brown potatoes
- 4 tablespoons olive oil or vegetable oil
- 1 pound ground breakfast sausage and/or bacon
- Add-ins to taste such as diced bell peppers, diced onion, diced jalapeno, diced potatoes, (optional)
- 12 eggs
- ¼ cup milk
- One 8-ounce package shredded cheddar cheese, or about 2 cups
- 12 paper bowls
Preheat oven according to hash brown package instructions (Jordan does 450 degrees). Add potatoes to a greased 9-by-13-inch rimmed baking sheet or oven-safe casserole dish. Stir in the oil and bake according to package instructions (Jordan does hers for 15 minutes, turn, then bake another 7 minutes or until light brown and crispy).
Meanwhile, in a large nonstick skillet, brown up sausage and/or bacon over medium-high heat, until cooked through (break apart into crumbles as you cook if working with sausage); Drain and set aside.
If you want to add veggies and/or potatoes, return the skillet to stove and heat oil in the pan over medium-high heat; Saute until softened; Remove from heat and set aside.
Meanwhile, in a large bowl, whisk together eggs and milk.
Scramble eggs in the same large skillet; Remove from heat and set aside.
Divide the potatoes, meat, veggies and/or potatoes (if using), eggs and cheese evenly among paper bowls and stir. Cover each bowl securely with sticky plastic wrap, making sure the wrap is pressed down onto the food in the bowl before securing it to the sides of the bowl; Freeze.
To reheat: Remove plastic wrap from bowl. Microwave for 1 minute, stir, then microwave for 30 seconds more and stir again. Continue microwaving at 30 second intervals until heated through.