1. Preheat your oven to 350 F (175 C). Lightly grease a 9×13 inch baking dish or line it with parchment paper for easy cleanup.

2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

3. Evenly spread the cooked breakfast sausage crumbles and diced potatoes across the bottom of your prepared baking dish.

4. Carefully pour the whisked egg mixture over the sausage and potatoes in the baking dish. Make sure the liquid is distributed evenly to cover all the solid ingredients.

5. Sprinkle the shredded cheddar cheese generously over the top of the egg mixture.

6. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and the top is lightly golden brown. You can test for doneness by inserting a knife into the center; if it comes out clean, it’s ready.

7. Once baked, remove the dish from the oven and let it cool for about 10-15 minutes. Once slightly cooled, cut the egg bake into 6 equal portions.

8. Carefully transfer each portion into a single-serving meal prep container. If desired, sprinkle with fresh chopped chives before sealing the containers.