The easy breakfast bowl recipe to go!

Ingredients :

• 2 lbs potatoes cut into 1 inch cubes
• 1 green bell pepper cut into 1 inch pieces
• 1 sliced ​​onion
• 1/4 cup (65ml) olive oil
• 1 tablespoon paprika
• Salt and pepper to taste
• 12 eggs
• 2 cups (500 mL) grated cheddar cheese
• 3 green onions thinly sliced
• Filling: Tortilla, salsa, avocado
• 6 airtight dishes

Preparation :

1. Preheat the oven to 425°F (218°C).
2. Line a baking sheet with a sheet of parchment paper.
3. Place the potatoes, peppers and onions on the plate. Pour a drizzle of olive oil.
4. Sprinkle with paprika, salt and pepper. To mix together.
5. Roast for 30 to 40 minutes or until potatoes are tender and golden.
6. In a bowl, break the eggs, season with salt and pepper and whisk until the mixture is well liquid.
7. Spray a pan with oil and scramble the eggs until just cooked through, but not too much. Put aside.
8. Divide the potatoes (onions and peppers) and the eggs into the 6 airtight dishes and set aside.
9. When cool, sprinkle with cheese and green onions.
10. You can refrigerate for 3 days or freeze.
11. To defrost: Heat for 1.5 minutes. To mix together. Repeat until it’s to your liking.

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