Prep time: 15 minutes

Cook time: 45-55 minutes

Materials:

• 1 onion chopped
• 3-4 garlic cloves minced
• 1 bell pepper of your choice, chopped
• 2 cups shredded hash browns
• 12 large eggs
• 1 cup sharp cheddar cheese shredded
• 2 tbsp. olive oil (additional oil needed for greasing pan)
• 1 tsp paprika
• Salt and pepper to taste
• 1 tsp oregano

Process:

1. Preheat the oven to 350 degrees F and grease a bundt pan.
2. Place the shredded hashbrowns in the bottom of the pan. Season with salt, pepper and paprika. Set aside until needed.
3. In a skillet add in the olive oil and onion. Cook on medium/ high heat, stirring often until the onion have softened, about 3-4 minutes.
4. Add in the garlic and cook until fragrant, about 60 seconds.
5. Add in the bell pepper.
6. Season with salt and pepper and cook for an additional 2-3 minutes, stirring gradually.
7. In a large mixing bowl add in the eggs. Season with additional salt and pepper as well as oregano. Mix well to combine.
8. Add in the cooked veggies along with the shredded cheese. Mix well.
9. Pour the egg mixture over the hash browns.
10. Bake for 45-55 minutes or eggs are fully cooked through.
11. Let sit for 5 minutes before cutting in and serving.
12. ENJOY!