Heat 2 teaspoons of olive oil in a skillet over medium heat. Add 1 cup of frozen diced hash browns and cook for 4-8 minutes until golden brown and crispy. Transfer to a separate dish and keep warm.

In the same skillet, add diced onion and bell peppers. Cook for about 3-4 minutes until tender and aromatic.

Remove vegetables, then add 1 pound of ground breakfast sausage to skillet. Cook for 6-8 minutes until no pink remains, breaking apart with a spoon.

Whisk together 6 large eggs with salt and black pepper. Lower heat, pour into skillet, and cook gently for 3-5 minutes, stirring occasionally until softly set.

Divide the sausage and vegetable mixture among 4 microwave-safe containers. Sprinkle 1 cup of shredded cheddar cheese on top of each.

Cool completely before sealing containers. Store in the fridge for up to 5 days or freeze for up to 3 months.