They were tasty. Clunky name and cost aside, I had some reservations–the little pouch of vegetables looked and felt pretty slimy and gross, but tasted just fine (this is not an ad or review, by the way–just doing a public exploration of my feelings here). But I couldn’t get over how this little mix of veggies, ham, and cheese could possibly go for $3 a cup. So I decided to make my own. And they were so easy and delicious and ridiculously cheap. My kids love them and my older kids can make their own (after going over appropriate safety measures like hand-washing, using hot pads, and not putting metal in the microwave–please don’t send the McJudgy Mommy Task Force after me. Although I am using a microwave, they’ve got me there.)
You’ll need shredded frozen hashbrowns, chopped onions, chopped green peppers (check the freezer section–I found them for $1 each at my Kroger!), shredded cheese (cheddar or pepperjack work great), and ham or cooked bacon or sausage.
Combine all the ingredients except the eggs in a small freezer-safe container (a snack-sized Ziploc bag works great) and freeze until ready to use.
When ready to use, grab two eggs
crack them into a microwave-safe bowl (or 1 egg and 1 egg white), season with a pinch of salt and pepper, and whisk.
Add the potato/cheese/meat mixture
and stir to combine. Heat in microwave in 20-30 second increments, stirring each time, until fully cooked (mine take about 2 minutes total cooking time) OR cook in a skillet over medium heat, stirring frequently, until the eggs are cooked through. Serve immediately (if you use a microwave, be careful because the bowl will be hot.) If you want to avoid the microwave and the microwave faction of the McJudgys, feel free to cook these in a skillet (non-stick sprayed with some non-stick cooking spray or with a little butter or olive oil, or a little more butter or oil in a cast iron skillet.)
