1. Preheat the oven to 425 degrees and line a cooking sheet with parchment or spray with nonstick spray.

2. Cut potatoes, onion, and green peppers into 1 inch sections. Place on the sheet pan in an even layer. Drizzle olive oil over the top of the veggies. Then sprinkle the salt, pepper, onion powder, garlic powder, and paprika over the veggies. Mix all together so all the veggies are covered.

3. Roast veggies for about 30 minutes until soft. Once the veggies are almost done, you can start the scrambled eggs.

4. Whisk the eggs with a splash of milk until combined. In a large skillet on low heat, add a Tablespoon of butter, Once melted, add eggs and slowly continue to stir until eggs are fluffy. (cook slightly less for meal prep bowls). Remove eggs and set aside.

5. In the same skillet on medium/high heat, add the sausage and cook thoroughly. Set aside.

6. Once veggies are done, remove from the oven and assemble the breakfast bowl. I like to do veggies on the bottom, then sausage, then eggs on top. Top with lots of shredded cheese and green onions,. Then drizzle a bit of maple syrup over everything. (that is optional, but I highly recommend)