Pre-heat oven to 425 degrees F.

Line your baking pan with parchment paper or grease lightly with a little olive/coconut/avocado oil. 

Toss diced potatoes in a light drizzle of oil and season with pinch of salt, pepper, and paprika. Mix well to coat (I use my hands) and roast for 25-30 minutes or until deliciously crispy and golden. Turn oven to 350 F after roasting.

While your potatoes roast, prep the rest!

Stack your bacon, slice in half, then chop into little squares. Crisp on a skillet set to medium-high heat then transfer to paper towels to drain. Pat dry + set aside.

Wipe skillet clean and sauté your onion, peppers, and any other veggies you'd like to add to the mix. Set aside.

Whisk together eggs and cream, and season with a teeny bit of salt and pepper to taste.

Lightly grease your casserole dish with your favorite healthy oil to prevent sticking (butter works too) and add your roasted potatoes. Top with sautéed veggies, half the cheese, and half the bacon.

Pour egg mixture over the top and add remaining cheese and bacon.

Bake at 350 F for 20 minutes, or until the eggs are fluffy and cooked through.

Top with chopped green onion and dig in!