Preheat your oven to 400°F (200°C). Grease a baking sheet with cooking spray or olive oil.

Wash and dice the red potatoes and toss them with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes.

In a skillet over medium heat, cook the breakfast sausage until browned, about 5-7 minutes. Add the diced green bell pepper and cook until tender, about 3-4 minutes.

In a bowl, whisk together the eggs, milk, salt, and pepper. Pour into the skillet with sausage and peppers, cooking until eggs are fluffy, about 5 minutes.

Assemble the bowls by distributing the roasted potatoes and topping with the sausage and scrambled egg mixture.

Allow the bowls to cool completely for about 15-20 minutes before sealing them in airtight containers.