Step 1: Crisp the Potatoes
Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until golden brown and crispy.

Step 2: Brown the Sausage
While the potatoes roast, heat a large skillet over medium-high heat. Add the breakfast sausage, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through. If using vegetables, add the diced bell pepper and onion to the skillet for the last 4-5 minutes of cooking to soften. Remove the sausage (and veggies) with a slotted spoon and set aside.

Step 3: Scramble the Eggs
In a bowl, whisk the eggs with milk, salt, and pepper. In the same skillet (you can drain excess grease or leave a little for flavor), melt the butter over medium-low heat. Add the eggs and gently scramble by pushing them from the edges to the center until soft curds form and they are just set. Remove from heat immediately.

Step 4: Assemble the Bowls
Now for the fun part! Divide the crispy potatoes among four bowls. Top with a layer of the cooked sausage and vegetable mixture. Next, add a generous scoop of fluffy scrambled eggs. Sprinkle shredded cheddar cheese over the top.

Step 5: Melt the Cheese (Optional)
For melty cheese, you can pop the assembled bowls under the broiler for 1-2 minutes OR microwave them for 30-45 seconds until the cheese is melted to your liking.

Step 6: Add Fresh Toppings and Serve
Garnish your bowls with fresh chives or green onions. Serve immediately with hot sauce, salsa, sour cream, or avocado on the side