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Whisk up your eggs and egg whites.
Chop up your peppers and onions.
Add your hashbrowns to your 12 x 13 dish.
Pour your eggs over the hashbrowns.
Add your chopped peppers.
Whisk 8 slices of fat free cheese over the top.
Sprinkle 1 bag of reduced Mexican cheese over the top.
Bake in the oven at 430°F for 60 minutes.
After 40 minutes, check with a fork to ensure everything is cooked.
After baking, place in the fridge for 1 to 2 hours.
Slice into six pieces and plate into 6 meal prep containers.