Bev's Recipe Collection

• 2 t salt
• 1/2 t paprika
• 1/4 t onion powder
• 1/4 t garlic powder
• 1/8 t pepper

Mix and set aside.

• 4 pounds gold potatoes, halved or quartered
• 2 green pepper, diced 1″
• 1 large sweet onion, diced 1″

Place veggies on parchment-lined trays. Drizzle with olive oil and stir. Sprinkle with spices and stir. Bake at 425 degrees for 45 minutes.

Serve on top of scrambled eggs.

Optional toppings: shredded cheddar cheese, green onions, salsa, avocado, alongside avocado and tortilla chips.