Preheat your oven to 425°F (220°C). Gather your baking sheet and line it with parchment paper.

Toss together the diced potatoes, bell pepper, and onion with olive oil. Season with paprika, onion powder, salt, and pepper, then roast for approximately 30 minutes.

Heat a large skillet over medium heat and coat it with cooking spray. Add the sausages and cook for 8-10 minutes until done, then slice them.

Whisk together the eggs with salt and pepper. Melt the butter in a skillet, pour in the eggs, and scramble until just set.

Assemble the bowls by adding roasted vegetables, sliced sausages, and scrambled eggs into containers. Garnish with cilantro or parsley if desired.

You can serve them hot or store in the fridge for up to 4-5 days. Reheat in the microwave for 1-2 minutes when ready.