Preheat the oven to 425℉, and lightly grease or spray a large, rimmed baking sheet (or line with parchment paper or greased foil for easy cleanup).
Add the potatoes, peppers, and onions to a large bowl, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. (We use about 1 teaspoon kosher salt and ½ teaspoon of black pepper at this point. Optionally, you may add everything to a clean produce bag and give it a good shake.)
Transfer the vegetables to the prepared sheet pan, spreading them out evenly, and then roast for 30-40 minutes, or until the potatoes are lightly golden and tender, stirring after about 20 minutes.
Meanwhile, crack the eggs into a large bowl, season with salt and pepper (we use about ½ teaspoon kosher salt and ¼ teaspoon pepper here), and whisk until smooth. Spray or oil a large skillet set over medium-low heat and then add the eggs. Scramble until the eggs are just barely cooked through and still slightly glossy, and then remove from the heat. (Tip: Slightly undercooking the eggs helps, as the residual heat of the pan continues to cook them, and it avoids overcooking when warming later.)
Divide the potato mixture and then the eggs evenly among the containers, and then set aside to cool. (Anywhere between 15-30 minutes is good.) Once cool, sprinkle with cheese and green onions, and then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
To reheat from frozen: microwave at 50% power for 1½ minutes, and then stir and continue microwaving at 50% power until the bowls are reheated, stopping to stir and check heat in regular intervals to avoid overcooking the eggs. Top as desired and enjoy!
