Make Ahead Breakfast Bowls
3 lbs. red potatoes, cubed
1 Tbsp olive oil
pepper to taste
9 large eggs
Olive oil spray
1½ cups salsa
1½ cups shredded cheddar cheese
Preheat the oven to 400 degrees.
Cut red potatoes into 1 inch cubes.
Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
Bake for 45 mins or until golden brown, stirring once.
Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
Sprinkle with pepper to taste.
Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
Store in fridge for up to a week.
Reheat at 30-45 seconds in the microwave.