Begin by melting 2 tablespoons of butter in a large non-stick skillet over medium heat. Allow the butter to bubble gently but do not let it brown.

In a separate bowl, whisk together 12-15 eggs and 1/4 cup of cream until smooth and well combined. Pour this mixture into the skillet with the melted butter, gently folding the eggs with a spatula as they begin to set.

Using the same skillet, increase the heat to medium-high and add 1 tablespoon of canola oil, swirling to coat. After a minute, add 4 cups of refrigerated diced hash brown potatoes in an even layer. Cook undisturbed for about 4-5 minutes.

Once the hash browns are crispy, add 1 diced yellow onion and 1 cup of diced green pepper to the skillet. Sprinkle in the chopped ham, stirring all the ingredients together.

In meal prep containers, start with a layer of the scrambled eggs, followed by a generous helping of the crispy hash brown mixture. Sprinkle shredded cheddar cheese generously on top.

Allow the assembled breakfast bowls to cool completely at room temperature, then seal the containers with lids and store them in the refrigerator. Enjoy within 5 days for optimal freshness.