This is such a great dish when having guests over for brunch or when you have a little more time for meal prep on the weekends!
- 4-6 medium Potatoes diced
- 1 Red Bell Pepper finely sliced
- 1 Yellow or Green Bell Pepper finely sliced
- 1 Small Onion sliced
- 1 Jalepeno sliced (seeds removed)
- 4-6 Eggs
- 1 Cup Shredded Organic Old Cheddar
- 1 Tomato halved & sliced
- 1 Avocado sliced
- 1 Tbsp Coconut or Olive Oil
Dice potatoes and cook on low with 1 tbsp of coconut oil and Himalayan salt for 30-45 mins. Once potatoes are started in a separate pan add 1 tbsp coconut oil and the onion, peppers and jalapeño. Cook low for 30 mins. Scramble the eggs. The preheat oven to 350 F. On a plate add 1 cup cooked potatoes, 1/2 cup of the peppers and onions, top with a sprinkle of cheese. Place in oven until cheese melts. Then add tomato and avocado to garnish. Enjoy!
Serves 4 - 6 :)
***Juicy Tip - Belle peppers contain antioxidants and anti-inflammatory's. They also provide high amounts of vitamin C which helps to boost your immune system! Live Juicy!