This is such a great dish when having guests over for brunch or when you have a little more time for meal prep on the weekends!

• 4-6 medium Potatoes diced
• 1 Red Bell Pepper finely sliced
• 1 Yellow or Green Bell Pepper finely sliced
• 1 Small Onion sliced
• 1 Jalepeno sliced (seeds removed)
• 4-6 Eggs
• 1 Cup Shredded Organic Old Cheddar
• 1 Tomato halved & sliced
• 1 Avocado sliced
• 1 Tbsp Coconut or Olive Oil

Dice potatoes and cook on low with 1 tbsp of coconut oil and Himalayan salt for 30-45 mins.  Once potatoes are started in a separate pan add 1 tbsp coconut oil and the onion, peppers and jalapeño.  Cook low for 30 mins.  Scramble the eggs.  The preheat oven to 350 F.  On a plate add 1 cup cooked potatoes, 1/2 cup of the peppers and onions, top with a sprinkle of cheese.  Place in oven until cheese melts.  Then add tomato and avocado to garnish.  Enjoy!

Serves 4 - 6 :)

***Juicy Tip - Belle peppers contain antioxidants and anti-inflammatory's.  They also provide high amounts of vitamin C which helps to boost your immune system!  Live Juicy!