Start by washing and dicing the potatoes, bell pepper, and onion. Be sure to cut them into even pieces for uniform cooking.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes. Season them with salt and pepper, and sauté for about 10-12 minutes, stirring occasionally until they are golden brown and crispy.

Once the potatoes are cooked, add in the bell pepper and onion. Cook for another 3-4 minutes until the vegetables are soft.

In a separate skillet, add the remaining olive oil and the beef sausage. Cook on medium heat until browned and cooked through, breaking it up with a spatula as it cooks (about 5-7 minutes).

In a small bowl, whisk together the eggs and season with salt and pepper. Pour the eggs into the skillet with the sausage, stirring gently until the eggs are fully cooked.

In individual meal prep containers, layer the crispy potatoes first, followed by the beef sausage and scrambled eggs. Give them a little sprinkle of extra salt and pepper to taste if desired.

Let the containers cool before sealing them. You can store them in the fridge for up to 5 days, making breakfast stress-free!