Preheat three-quarters of your Blackstone griddle to medium-high heat, leaving one zone on low for cooking the eggs.
Add grapeseed oil to the griddle and cook the hash brown patties until golden brown and crispy, flipping occasionally. Add more oil as needed to help crisp both sides.
Add about 2 teaspoons of grapeseed oil to another area of the griddle and add the cherry tomatoes. Cover with a basting dome and cook for about 5 minutes, or until softened and beginning to burst.
While the tomatoes cook, add another 1–2 teaspoons of oil to the griddle and sauté the onion and spinach until the onion is translucent and the spinach is wilted. Add the tomatoes and gently smash them to release their juices. Mix the vegetables together.
Melt the butter on the low-heat zone. Season the beaten eggs with Blackstone Steak House Seasoning, then pour them onto the griddle and scramble until cooked to your liking. Stir in the cooked vegetables until evenly combined.
To assemble, place two hash brown patties in the bottom of each meal-prep container and lightly smash them with a fork. Top with the egg and vegetable mixture, shredded cheddar cheese, and chopped green onions.
Store the bowls in the refrigerator until ready to reheat and enjoy.
