In a skillet over medium heat, warm 2 teaspoons of olive oil. Add crushed garlic and sauté for about 1 minute until fragrant. Stir in greens, cooking until wilted and vibrant, approximately 3-4 minutes. Remove from skillet and set aside.

In the same skillet, add 1 teaspoon of olive oil and increase heat to medium-high. Toss in sliced bell peppers, sautéing for about 4-5 minutes or until softened with a slight char. Remove from skillet and set aside with the greens.

In a mixing bowl, whisk together eggs and heavy cream until well combined. Pour into the hot skillet, reducing heat to medium-low. Cook gently, stirring occasionally until fluffy and just set, about 3-5 minutes.

Wipe the skillet clean and apply a nonstick cooking spray. Add breakfast sausage, breaking apart with a spatula. Cook for about 5-7 minutes or until browned and fully cooked through, ensuring it reaches an internal temperature of 160°F.

Divide the scrambled eggs, cooked sausage, sautéed peppers, and greens among three freezer-safe containers, layering them for a colorful display.