Preheat your oven to 425°F (220°C). Spread out diced sweet potatoes, sliced red peppers, chopped yellow onion, and turkey breakfast sausages on a large sheet pan. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to combine.

Roast in the preheated oven for 20 minutes. Carefully flip the vegetables and sausage, then return to the oven for another 10-20 minutes until golden brown and tender.

In a large mixing bowl, crack the eggs and pour in the milk or water. Whisk until combined. Season with salt and pepper. Cook in a non-stick skillet over medium heat, stirring continuously until soft curds form.

Assemble the bowls by distributing the roasted vegetables and turkey sausage among glass containers. Top with scrambled eggs, cheddar cheese, and garnish with green onions.

Allow the bowls to cool for a few minutes before sealing with airtight lids. Store in the refrigerator for up to three days.