SERVES 6
- 2lbs yukon gold potatoes, chopped into 1" cubes
- 1 green pepper, seeded then chopped into 1" cubes
- 1 onion, chopped into 1" cubes
- extra virgin olive oil
- homemade gluten-free seasoned salt (see notes for recipe) and pepper
- 12 eggs
- 4oz freshly shredded cheddar cheese
- 3 green onions, chopped
- Toppings: avocado, tortilla chips, salsa
- 6 individual-sized tupperware or glass containers with lids
Directions
- Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
- Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
- Visit Make-Ahead Breakfast Bowls@iowagirleats.com For Recipe Instructions.