I have never been a morning person.
That’s no secret to any person that has ever had to interact with me right after I wake up. I communicate in a series of cave woman-esque grunts. I shuffle around the house, stepping on cat tails and tripping over dog toys in a zombie-like state.
If you ask my middle sister, she’ll tell you her childhood was scarred by the mornings our mother sent her into the lion’s den (AKA my room) to wake me up for school, where she was met with very literal kicking and screaming.
I am forever indebted to her.
When you’re not a morning person, breakfast is not a priority. Blinking, breathing, and walking take every ounce of concentration I can muster and adding a stove to the mix? Well, that’s just a fire hazard waiting to happen.
Because of these reasons, 99% of my weekday breakfasts last school year consisted of a granola bar. An occasional yogurt made an appearance if I was really on top of things. The problem is, I’m not a huge fan of cold breakfasts.
I currently have a bunch of breakfast burritos in my freezer that I just have to throw in the microwave in the morning while my coffee is brewing. Those things are like gold to me on work mornings. The other breakfast food that I always look forward to?
I’m sure there’s a back story to the name, but I sure don’t remember it. I do remember it being a staple in our household growing up. We used to go on Girl Scout camping trips and Calamity was always on the menu.
I was almost never put on breakfast duty. For some reason, people didn’t want to wait until 10am to eat burnt toast.
This is the perfect make ahead breakfast. It freezes great. It microwaves beautifully. It’s simple, warm, and delicious. It’s super easy to adapt to your tastes (sub bacon for the ham or add mushrooms…if you’re into that sort of thing).
As it is, it’s a hearty, meat & potatoes, cheesy, protein-packed breakfast that will start your morning on the right foot. I like mine topped with mango salsa, but ketchup is also a favorite.
You morning folk could go wild and actually make this the morning that you plan to eat it, but that’s not how things go in our house.
For the record, this is way better than a prepackaged granola bar.
- 1 (1lb 12oz) pkg o'brien frozen potatoes
- 1 cup diced ham
- 8-10 large eggs
- 1/4 tsp salt
- 1/4 tsp pepper
- shredded cheddar cheese
- Cook potatoes according to package directions.
- Add ham to skillet and cook, stirring occasionally, for 2-3 minutes, until ham is warmed through.
- Beat eggs in a bowl with salt and pepper.
- Pour eggs into skillet. Cook, stirring occasionally until eggs are set, about 5 minutes.
- Turn off heat.
- Sprinkle cheese over potatoes and eggs.
- Cover for 5-10 minutes, until cheese is melted.