Preheat the oven to 400 degrees.

Wash and dice the red potatoes into small cubes. Place them on a greased baking sheet in a single layer, then sprinkle with salt and pepper.

Roast the potatoes for 20-25 minutes.

Meanwhile, cook the sausage on the stovetop in a large skillet with the bell pepper over medium heat until the sausage is fully browned. Drain if needed and set aside.

In a medium bowl, beat 6 large eggs with a splash of milk and add salt and pepper. Scramble the eggs in a pan until just cooked.

Pour the eggs into the pan with the sausage mixture and stir until fully combined.

Once the potatoes are done, begin assembling the bowls. Evenly divide the potatoes among 6 containers, then add the sausage and egg mixture.

Sprinkle the tops with 2 tablespoons of shredded cheddar.

Let the bowls cool completely, then place the lids on tightly and store them in the fridge until ready to use.

To serve, simply grab a bowl from the fridge and heat it in the microwave for a minute or two until warm.

Enjoy it as is or add your favorite condiments like hot sauce or salsa.

Store the bowls in airtight containers in the fridge. They can stay fresh for about 4-5 days.