Breakfast Bowls Featuring Diced Ham
Diced ham adds protein and savory depth to breakfast bowls. Combine with grains, veggies, and an egg for a balanced, energizing meal.
Base and assembly ideas:
- Grain bowl: start with cooked quinoa, brown rice, or farro. Top with sautéed vegetables, diced ham, a fried or poached egg, and a drizzle of hot sauce or olive oil.
- Potato hash bowl: sauté diced potatoes with onions and peppers until golden, then add ham and warm through. Top with a sunny-side-up egg.
- Greens bowl: wilt spinach or kale, add warm ham and a soft-boiled egg, and finish with a lemony vinaigrette.
Flavor boosters:
- Cheese: feta, cheddar, or cotija add richness. - Herbs: chives, parsley, or cilantro for freshness. - Sauces: salsa, hollandaise, or Greek yogurt-based dressings.
Quick recipe (serves 1–2):
- Sauté 1 cup diced potatoes or grains for 5–8 minutes. 2. Add 1 cup diced ham and 1/2 cup chopped bell pepper; cook 3–4 minutes. 3. Top with 1–2 eggs cooked your way and finish with salt, pepper, and chopped herbs.
Make-ahead tips:
- Roast or parboil potatoes ahead to speed morning assembly.
- Store pre-cooked grains and diced ham separately and reheat together.
These bowls are flexible, filling, and customizable to pantry staples—perfect for weekday mornings or leisurely brunches.