1. 1. Prepare Your Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This ensures light and fluffy scrambled eggs.

2. 2. Cook the Aromatics and Meat: Heat the olive oil or butter in a large non-stick skillet over medium heat. Add the chopped onion and bell peppers and saute for 5-7 minutes until they are softened. Stir in the cooked ham or sausage and cook for another 2-3 minutes, just to heat through and allow the flavors to meld. Remove the mixture from the skillet and set aside.

3. 3. Scramble the Eggs: Pour the whisked egg mixture into the same skillet (add a little more oil if needed). Cook, stirring gently with a spatula, until the eggs are set but still slightly moist. Avoid overcooking to keep them tender.

4. 4. Combine the Scramble: Gently fold the cooked ham/sausage and vegetable mixture back into the scrambled eggs. Stir in about half of the shredded cheddar cheese until just melted and combined.

5. 5. Assemble the Bowls: Divide the cooked hash browns or breakfast potatoes evenly among four individual meal prep containers.

6. 6. Layer the Goodness: Spoon the egg and meat mixture over the potatoes in each container. Top each bowl with the remaining shredded cheddar cheese.

7. 7. Cool and Store: Allow the bowls to cool completely before sealing them with lids and refrigerating. This prevents condensation and keeps everything fresh.