Crack 6 large eggs into a mixing bowl and whisk them with a splash of cream until frothy. Melt 1 tablespoon of butter in a non-stick skillet over medium heat and pour in the egg mixture. Cook for 4-5 minutes, stirring occasionally, until just set.

In the same skillet, heat 2 tablespoons of canola oil over medium-high heat. Add 3 cups of frozen hash brown potatoes, cooking for 5 minutes until golden and crispy. Stir and cook for another 5 minutes until evenly crispy.

Add 1 cup of diced onions and 1 cup of diced green peppers to the hash browns. Stir in 1 cup of chopped ham and cook for an additional 5-10 minutes until the vegetables are tender.

Layer the assembly in 4 meal prep containers starting with the scrambled eggs, followed by half of the shredded cheddar cheese. Then distribute the hash brown and vegetable mixture over the cheese, topping with the remaining cheese.

Allow the assembled bowls to cool completely at room temperature before sealing with a lid and refrigerating. Storing them for up to 5 days.

To enjoy, microwave a container for 45-60 seconds, stirring halfway through to ensure even heating.