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Make-Ahead Breakfast Potato Bowls {Gluten-Free}

Ingredients

• 2 pounds red-skinned potatoes, washed and cut into 1-inch chunks
• 1 small or 1/2 a large onion, cut into 1-inch chunks
• 1/2 green bell pepper, cut into 1-inch chunks
• 1/2 red bell pepper, cut into 1-inch chunks
• 2 1/2 tablespoons olive oil or avocado oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• pinch of cayenne
• 12 eggs
• 2-3 tablespoons butter (optional)
• salt & pepper to taste
• Freshly grated sharp cheddar cheese
• hot sauce for serving

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