Two Healthy Kitchens
Filled with peppers, onions, cheese and even a bit of smoky bacon. Bonus: Not only is it simple to toss together, but leftovers reheat brilliantly later in the week!
Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes.
Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
To help this breakfast recipe come together extra-quick in the morning, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers.