Preheat oven to 425 °F (220 °C). Toss diced potatoes, olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and golden.

Meanwhile, heat a large skillet over medium heat. Crumble and cook the breakfast sausage until browned and cooked through, about 6–8 minutes. Remove to a plate and set aside.

In the same skillet, add diced onion and bell pepper. Sauté for 4–5 minutes until softened. Return sausage to the pan and stir to combine, then keep warm on low.

In a medium bowl, whisk together eggs and milk or cream until just blended. Season lightly with salt and pepper.

Wipe the skillet clean if needed, then return to medium-low heat and add the egg mixture. Cook, stirring gently, until soft curds form—scrambled but still moist.

Scoop roasted potatoes into serving bowls, top with sausage–pepper mixture, then spoon scrambled eggs over.

Sprinkle shredded cheddar cheese on top, allowing it to melt from the warmth.

Garnish with chopped chives or green onions if desired. Serve immediately.