Skillet breakfast

5 large red or yukon gold potatoes
1 "tube" of sausage, can use diced bacon
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
5 eggs
4 cloves of garlic
1/2-1 large red onion
2 cups sharp cheddar cheese, shredded
salt to taste

pepper to taste
2 teaspoons seasoning salt
1 teaspoon of cumin
2 tablespoons butter

Chop all of the vegetables up into small bite size pieces
Brown the sausage or bacon. Add the potatoes, garlic, peppers, cumin, seasoning salt and onion. Cover and cook until potatoes are soft, about 10-15 minutes, stirring every 3-5 minutes to make sure not to burn. Once the potatoes are cooked through, you know when a knife or fork goes straight through without any tough spots, add the eggs and 2 tablespoons of butter. When the eggs are almost cooked add the cheese, once cheese is melted the eggs should be done and add salt and pepper until to your taste.
Great served on buttered toast, with salsa or sour cream.

You can make this recipe healthier by substituting bacon and sausage with turkey, or by draining the grease and setting the ground meat or bacon off to the side. Then add 2 tablespoons of olive oil to the empty pan and follow the rest of the recipe the same. You can also omit the butter and use just the eggs whites too.