Heat the oven to 425°F.
Cut the potatoes into ½-inch cubes and chop the bell pepper and red onion.
Toss the potatoes with 2 tablespoons olive oil, ½ teaspoon salt, garlic powder, smoked paprika, and ¼ teaspoon black pepper.
Roast the potatoes at 425°F for 25–30 minutes, turning them once halfway through.
Cook the breakfast sausage in a skillet over medium heat for 8–10 minutes, until it reaches 160°F.
Whisk the eggs and scramble them over low to medium-low heat for 4–6 minutes, until softly set.
Divide the potatoes, sausage, eggs, and cheddar among 5 containers.
Add chopped green onions after the bowls stop steaming.
Refrigerate the bowls within 2 hours of cooking.
