Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon oil (avocado or olive, divided)
  • 15 ounce hash browns (or shredded potatoes)
  • 1/2 cup milk (whole or 2%)
  • 4 large eggs
  • 2 medium bell peppers (diced, any color)
  • 1 medium onion (diced)
  • 3/4 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1 cup shredded cheese (cheddar or mozzarella)

Instruction

  • Preheat the oven to 375*F.
  • Heat one tablespoon of oil in a large skillet. Add the hash browns to the skillet and cook for 5-7 minutes on one side. Stir and cook another 5-7 minutes until the hash browns are lightly browned. 
  • Meanwhile, whisk together the eggs and milk. 
  • When the hash browns are done, spoon a little at a time into the egg mixture. Don't add them all at once or you risk scrambling the eggs. Stir in all the hash browns and set aside.
  • Add the remaining tablespoon of oil to the skillet and add the diced bell peppers and onions. Cook for 7-10 minutes until veggies are soft.
  • Spoon some of the bell peppers & onions into the egg mixture along with the salt, oregano, garlic powder, turmeric, and red pepper flakes. Stir well and add the skillet with the remaining veggies. 
  • Add 1/2 cup cheese, and stir everything together in the skillet. Transfer to the oven and bake for 40 minutes.
  • Sprinkle with remaining 1/2 cup cheese and bake another 10-15 minutes until cheese is bubbly. Enjoy!