Preheat your oven to 400°F (200°C) and prepare a large baking sheet with cooking spray.

Dice the red potatoes into uniform cubes, toss in salt and pepper, spread on the baking sheet, and roast for 20-25 minutes, flipping halfway through until golden brown.

Heat a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, then add the diced green bell pepper and cook for an additional 3-4 minutes.

Whisk together eggs, milk, salt, and pepper. Pour into the skillet with sausage and peppers, stirring gently for 4-5 minutes until just set.

Assemble bowls by layering crispy roasted potatoes, then the sausage and egg mixture.

Sprinkle cheddar cheese over the top and let cool at room temperature before sealing.

Transfer bowls to airtight containers. Store in the fridge for up to 4 days or freeze for up to 2 months.