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.

• eggs
• shredded cheddar cheese
• salsa

Scramble the eggs and place roasted veggies on top. Serve with shredded cheese and salsa.