Preheat oven to 400°F (200°C).

Place diced red potatoes on a baking sheet, season with salt and pepper, and roast for 20–25 minutes until crispy.

While potatoes roast, heat a large skillet over medium heat and cook breakfast sausage with diced green bell pepper until browned and cooked through; drain excess fat.

In a bowl, whisk together eggs, milk (if using), salt, and pepper.

Pour eggs into the skillet with the sausage and scramble gently until just set.

Divide roasted potatoes evenly among six meal-prep containers.

Top each with a portion of the sausage and egg mixture.

Sprinkle shredded cheddar cheese over each bowl.

Let the bowls cool completely before sealing containers for storage.