Ingredients:

• 1 teaspoon cooking oil
• 1 (16 oz) bag frozen peppers and onions
  1 (15 oz) can black beans, drained and rinsed
• 1 (20 oz) package frozen shredded hash browns
  8 eggs
  1 cup shredded cheddar cheese
  1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes

Instructions

1. In a large nonstick skillet, heat oil then sauté frozen veggies according to package directions.
2. Stir in hash browns and black beans. Cook until hash browns are cooked through and golden brown, about 8 to 10 minutes.
3. With the end of a spoon, make eight holes in the hash brown mixture.
4. Break one egg into each hole. Sprinkle salt, pepper, and red pepper flakes over dish.
5. Cover the skillet with a lid and cook on low for another 10 minutes, until eggs are set and the whites are fully cooked.
6. Remove the skillet from the heat. Sprinkle with shredded cheese and cover the skillet with the lid until cheese is melted.
7. Serve with cilantro, sliced avocado, or your favorite toppings.
8. Refrigerate leftovers in an airtight container within 2 hours.