Grease a 9 x 9 baking dish. (I grease mine with olive oil.)
Brown and crumble your ground beef in a skillet on medium high heat. Remove from pan and set aside in a bowl.
Throw your chopped green pepper, red pepper, and onion into the same skillet (with the beef now removed). If you used a particularly lean beef you may have to add a little ghee or olive oil. I typically don't need to as I find the bit of grease left in the pan is enough. Saute until tender, approximately 3-5 minutes. Remove from pan and stir in with your beef.
Add 2 tablespoons olive oil to the hot skillet. Add your shredded potatoes and spread evenly. Cook 5 minutes. Carefully turn the potatoes. Cook another 5 minutes. They should have some browning and be softened.
Spread your potatoes evenly over the bottom of your greased baking dish. Top with the beef, green peppers, red peppers, and onion.
In a large bowl whisk your eggs, water, and Easy Taco Seasoning. Pour the egg mixture over your beef, peppers, and onions in the baking dish.
Top with green onion and tomato.
Bake for 45 - 50 minutes.
Let sit for 5 minutes. Slice and serve topped with guacamole, salsa, a drizzle of ranch dressing, jalapenos, cilantro, and/or hot sauce. Pile it high and make this breakfast a feast!
You can use store bought shredded hashbrown potatoes if you prefer (instead of shredding your own). If you're on Whole30 you'll want to carefully check the ingredients though. It's challenging to find one with only potatoes.