Prep the ingredients. Dice the potatoes, onion, and bell pepper. Shred the cheese. Whisk the eggs with milk, 1/4 teaspoon salt, and a pinch of pepper.

Cook the sausage. Heat a large skillet over medium-high. Add the sausage and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Remove to a plate; leave 1 tablespoon of drippings in the pan or add oil as needed.

Sauté the vegetables. Add 1 tablespoon butter or oil to the same skillet. Cook the onions and peppers with a pinch of salt until softened, 3–4 minutes.

Crisp the potatoes. Add potatoes to the skillet. Season with garlic powder, paprika, salt, and pepper. Cook, stirring occasionally, until golden and tender, 10–15 minutes. If using frozen hash browns, cook until crisp and browned.

Combine with sausage. Return the cooked sausage to the skillet. Toss with the potatoes and vegetables. Taste and adjust seasoning.

Scramble the eggs. In a separate nonstick skillet, melt 1 tablespoon butter over medium-low. Pour in the eggs. Gently push the curds from the edges toward the center until just set and still glossy, 4–6 minutes. Do not overcook; they’ll firm up slightly from residual heat.

Assemble the bowls. Divide the sausage-potato mixture among bowls or meal-prep containers. Top with scrambled eggs. Sprinkle generously with cheese so it melts over the warm eggs.

Finish and serve. Add green onions, a dash of hot sauce, or a spoonful of salsa. Serve immediately, or cool and store for later.