Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, salt, pepper, and garlic powder in a mixing bowl.

Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.

In a large skillet over medium heat, add the sausage and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the diced bell pepper and onion to the skillet and cook for an additional 5 minutes until softened.

Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat.

In a bowl, whisk together the eggs, milk, salt, and pepper.

In the same skillet used for the sausage, pour in the egg mixture and scramble over medium-low heat until cooked through, about 3-5 minutes.

Divide the roasted potatoes, sausage mixture, and scrambled eggs evenly among meal prep containers.

Store in the refrigerator for up to 4 days. Reheat before serving.