Stoked at Home

1 Preheat the oven to 425℉
0 Spray a small sheet pan (mine is linked in post) or 9 x13 baking dish with olive oil spray and add about 2 cups of hash browns onto the pan, season with salt and pepper, spreading them out across the pan, spray more olive oil on top of the potatoes- Bake on the top rack of the oven for 15 minutes. 
2 In the meantime, fry up the bacon, chop the veggies and scramble the eggs. Add the veggies, milk cheese, salt + pepper into the eggs and stir.
3 After about 15 minutes the hash browns should look golden brown, pull them out, spray a little more olive oil over the potatoes and then pour the egg mixture on top.
4 Top the hash browns + eggs with bacon and jalapenos.
5 Place the pan back into the oven on the middle rack for another 15 minutes.*** Be sure to turn down the oven to 350℉ if you are not making this with my Mango Jerk Chicken recipe, they can both go into the oven at 425℉ if you are cooking them both at the same time, but if not, TURN THE OVEN DOWN!
6 In about 12-15 minutes the eggs should feel firm. Make sure they are completely cooked in the middle before pulling the egg bake out of the oven to cool down completely.
7 I like add some spinach into the bottom of each container, just to squeeze in some extra veggies. totally up to you!
8 I cut this into 8 squares and 2 squares into each container.You can definetly do smaller or larger portions to fit your macros! (see nutrition facts below)