A frozen breakfast bowl becomes dinner when you warm it and build around it. This shelf holds one product, so we lean on staples and a simple green to make a plate that feels like supper. Twenty minutes and two pans get you fed.

Serves 2. 20 minutes, 15 at the stove.

About 750 calories a serving, 41 g protein, 18 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high. When it shimmers, add the entire frozen Jimmy Dean bowl, breaking it apart with a wooden spoon as it thaws, stirring often until the edges brown and the eggs and potatoes heat through, about 8 minutes. Taste and add salt and pepper as needed.8 min
2. While the bowl heats, mince 1 garlic clove and chop 3 ounces spinach or kale coarsely. Toast 2 slices of bread until golden.3 min
3. Push the warmed bowl to the side of the skillet, add 1 tablespoon butter to the cleared space, and when it foams, add the garlic and greens. Stir until the greens wilt, about 2 minutes, then toss them with the eggs and potatoes.2 min
4. Divide the warm mixture between two plates. Serve with the toast on the side.

Note Swap the spinach for any tender greens you have or skip it for a plain egg and potato bowl. Leftovers keep refrigerated up to two days and reheat in a skillet over medium heat. Serve with hot sauce, hot coffee, or iced tea.