1. If not already cooked, cook your breakfast sausage according to package directions until browned and crumbled. Drain any excess grease. Separately, cook your diced potatoes or hash browns until tender and lightly golden. Set both aside.

2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This helps create light and fluffy scrambled eggs.

3. Heat olive oil or butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and stirring until the eggs are cooked through but still moist. Avoid overcooking, as they can become rubbery.

4. Divide the cooked scrambled eggs evenly among your meal prep containers. These should be airtight and microwave-safe if you plan to reheat them.

5. Distribute the cooked breakfast sausage, diced potatoes, and chopped bell peppers evenly over the eggs in each container.

6. Top each bowl with a sprinkle of shredded cheddar cheese. The residual heat from the other ingredients will slightly melt the cheese, making it extra delicious.

7. Allow the bowls to cool completely before placing lids on them and refrigerating. This prevents condensation and helps maintain freshness. If freezing, ensure they are thoroughly cooled before transferring to the freezer.

8. When ready to serve, you can add fresh chopped green onions, a dash of hot sauce, or a spoonful of salsa for extra flavor and freshness.