Southwestern Breakfast Bowl

• 1 Tbsp. canola oil
• 295 g red potatoes (about 2), chopped King Sooper's 5 lb For $1.88 thru 02/09
• 1 large red pepper, chopped
• 1 zucchini, chopped
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 green onions, chopped, divided
• 4 eggs, poached
• 1/4 cup Cracker Barrel Shredded Light Tex Mex Cheese

1. Heat oil in large nonstick skillet on medium heat.
2. Add potatoes, peppers and zucchini; cover.
3. Cook 12 to 15 min.
4. or until vegetables are crisp-tender, stirring occasionally.
5. Stir in barbecue sauce and half the onions; cook, uncovered, 2 min.
6. or until heated through, stirring occasionally.
7. Spoon into 4 bowls.
8. Top with eggs, cheese and remaining onions.

canola oil, red potatoes, red pepper, zucchini, bullseye, green onions, eggs

Taken from www.kraftrecipes.com/recipes/southwestern-breakfast-bowl-136579.aspx (may not work)