Instructions

1. Preheat oven to 350 degrees.
2. Measure all ingredients and separate in small bowls, except for eggs.
3. Heat 1 tablespoon of olive oil over medium heat and sauté your potatoes (throw a dash of salt on them), stirring and flipping from time to time, until they are slightly crisp and golden and cooked through. Set these aside in a large mixing bowl.
4. In the same skillet put a little bit of olive oil in (maybe 1 teaspoon) and sauté the peppers and onion until soft and set aside in the large mixing bowl.
5. Heat another 1 teaspoon olive oil in the skillet and cook the andouille sausage until cooked through (read package for instruction on how long to cook—mine was maybe 5 minutes) stirring from time to time. Remove from skillet and set aside in the large mixing bowl.
6. Using your egg beater or whisk do a quick 30 seconds of mixing to get the eggs scrambled and a little frothy.
7. Over medium heat add a little olive oil again and cook the eggs, whisking the whole time, until cooked through (this took maybe 4-5 minutes, basically just cook the scrambled eggs as you typically would).
8. Add the eggs to the large mixing bowl, add the cherry tomatoes and chopped jalapeños and mix everything together. Transfer to an oven safe dish and top with cheese.
9. Bake at 350 degrees for 10-12 minutes until cheese is bubbling.
10. Remove and garnish with cilantro and green onion.