To Go Breakfast Bowls with eggs, potatoes, and cheese, can be made in just under 30 minutes and served as breakfast on the go.
Preheat the oven to 425 degrees F.
On a large baking sheet, add potatoes, pepper, and onions.
Drizzle with olive oil and sprinkle with a good amount of salt and ground black pepper. Toss to coat and arrange on a single layer.
Roast for about 30-40 minutes or until the potatoes are golden brown and tender. Make sure to rotate the pan and stir the mixture halfway through cooking.
Meanwhile, add the eggs to a large bowl then season with salt and pepper. After that whisk until smooth.
Heat a large non-stick skillet over medium heat, add a bit of oil or spray with nonstick cooking spray and add the eggs. Stir and scramble until the eggs are just barely cooked through, then scoop onto a plate and set aside.
Once the potatoes are done cooking, divide them evenly between the food containers and top with the eggs, set aside to cool.
After that, sprinkle with cheese and green onions then cover and refrigerate or freeze.