Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper. Toss the cubed potatoes with 1.5 tablespoons of olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Spread them out in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until golden brown on the outside and tender on the inside.

While the potatoes roast, place a large cast-iron skillet over medium-high heat. Add the ground breakfast sausage, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through. Transfer the cooked sausage to a paper-towel-lined plate, leaving about a tablespoon of rendered fat in the pan.

Add the diced onions and bell peppers to the hot skillet with the sausage drippings. Cook over medium heat for 5 minutes until softened and slightly caramelized. Stir in the fresh baby spinach during the last minute of cooking until gently wilted. Season lightly with salt and pepper, then transfer the vegetables to a clean plate.

Turn the burner heat down to medium-low. Pour the beaten eggs into the warm skillet. Let them sit for a moment until the edges begin to set, then gently sweep a silicone spatula across the pan to form soft, creamy curds. Remove the pan from heat when the eggs are still slightly moist.

Set out four or five airtight, microwave-safe glass containers. Distribute the crisp roasted potatoes evenly across the bottom of each container. Layer the sautéed vegetables over the potatoes, followed by a generous portion of browned sausage and soft scrambled eggs. Sprinkle each bowl with shredded cheddar cheese while everything is warm so it settles naturally.

Allow the assembled breakfast bowls to cool completely at room temperature before snapping the airtight lids into place.