To me, eggs are one of the greatest "blank canvases" when it comes to cooking. You can spice and flavor them in tons of way. I'm always a sucker for Southwest flavors and find them sneaking their way into a lot of my meals. I find that eggs and Southwest flavors blend very well together.
This meal works well for breakfast or dinner or warmed up for lunch the next day. It is also a great make-a-head meal. I made ours the night before and put it in the refrigerator. I pulled it out of the frig about 20 minutes prior to cooking so the eggs could come up to room temperature before baking.
1/2 red bell pepper, diced