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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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Chrome Extension
