Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Toss the diced sweet potatoes with one tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them into a single layer and roast for 22 to 25 minutes until caramelized and fork tender. Remove from the oven and let cool completely.

Place a large skillet over medium heat. Add the crumbled turkey sausage or ground pork. Cook for 7 to 9 minutes, breaking up the meat with a wooden spoon until browned and fully cooked through. Stir in the drained black beans during the last two minutes of cooking to warm them through. Transfer the mixture to a large bowl and drain any excess grease.

In the same skillet over low heat, add the remaining olive oil along with the fresh baby spinach. Toss lightly for 1 to 2 minutes until just wilted. Remove from heat immediately so the spinach retains its bright green color, then set aside with the savory sausage mixture.

Whisk the ten large eggs with two tablespoons of whole milk or water, along with a pinch of salt and pepper. Lower the skillet flame to medium low. Pour in the egg mixture. Gently sweep a rubber spatula across the pan, forming soft, delicate curds. Remove the skillet from heat while the eggs are still slightly glossy, as they will continue to warm during reheating.

Allow every cooked ingredient to cool down to room temperature before assembling your food storage containers. This vital step prevents excess moisture and condensation from forming inside the closed containers, ensuring your overnight breakfast bowls remain fresh and firm.

Divide the roasted sweet potatoes evenly among four to five glass meal prep containers. Layer the cooked sausage, black beans, wilted spinach, and soft scrambled eggs over top. Finish each container with a generous sprinkle of shredded cheddar cheese. Seal tightly with airtight lids.