Rise and Shine with Our Favorite Breakfast Bowls
We're sharing our go-to morning recipe, which combines crispy hash browns, perfectly baked eggs, and savory ham, all nestled in an edible tortilla bowl.
Our Morning Game-Changer
When our alarm clocks ring and we need a hearty breakfast that can fuel us through busy mornings, we always turn to these ingenious breakfast bowls. Use this recipe for weekend brunches, camping trips, and weekday meal preps. They're fun to make, delicious to eat, and create minimal cleanup.
Ingredients for Success
Here's everything we gather to make our favorite breakfast bowls:
4 large tortillas
4 large eggs
1 box dry hashbrowns, rehydrated per box instructions (we sometimes use frozen hashbrowns, thawed)
1 cup chopped ham
1/2 cup shredded cheese
1/2 cup diced peppers (optional, but we highly recommend them)
Salt and pepper to taste
WYDA foil (the unsung hero of this recipe!)
Our Step-by-Step Method
We've found that the secret to the best breakfast bowls is all in the assembly. Here's exactly how we do it:
Preheat. We start by preheating our oven to 425°F. When we're camping, we prepare the campfire with a cooking grate positioned about 4-6 inches above the coals.
Form the bowl. This is where the magic happens! We place a tortilla into a large square of foil. Then, we gently form both the foil and tortilla into a bowl shape, using the foil on the outside to hold the shape. We make sure the edges of the tortilla bowl are high enough to contain all our ingredients. We repeat this process for all tortillas, creating individual serving bowls for everyone.
Fill the breakfast bowl. We start by filling the bottom of each tortilla bowl with a layer of hashbrowns. Next, we arrange the chopped ham around the edges to create a nest-like border. Then comes the star of the show—we carefully crack an egg right in the middle of each bowl. We finish by sprinkling everything with shredded cheese and diced peppers (if using), and season with salt and pepper to taste.
Bake. To seal in all those delicious flavors, we cover each bowl with another piece of foil, making sure to seal it well around the edges. Then we bake them for 15-20 minutes, adjusting the time depending on how firm we like our eggs. For runny yolks, we stick to the 15-minute mark; for fully set eggs, we go the full 20 minutes.
Our Pro Tips
After making these countless times both at home and at our campsite, we've picked up a few tricks:
Make sure the foil pieces are large enough to fully enclose the tortilla bowls with room to spare.
For campfire cooking, prepare extra foil to create a more stable base if the grate has wide openings.
If using dry hash browns, we've found that pressing out excess water after rehydrating leads to crispier results.
For a crispier tortilla bowl, we sometimes give the tortillas a quick toast in a dry pan before forming them into bowls.
When cooking over a campfire, rotate the bowls occasionally for more even cooking.
