INGREDIENTS
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8 large eggs
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8 oz frozen hashbrown potatoes
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1 cup sliced peppers (I used a mixture of green and red)
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1 clove minced garlic
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1 tsp cumin
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2 tsp kosher salt (1/2 tsp regular salt))
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1 tsp red pepper
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1 tsp black pepper
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1 cup cheddar cheese