Heat a tablespoon of olive oil in a large skillet over medium heat. Add the frozen diced hash browns, spreading them in an even layer. Cook for 4 to 8 minutes until golden brown and crispy. Remove and set aside.

In the same skillet, add diced onions and colorful bell peppers. Sauté for 3 to 4 minutes until tender and vibrant.

Add the ground breakfast sausage and smoked paprika to the skillet. Cook for about 6 to 8 minutes, stirring while breaking up the sausage until browned and fully cooked.

In a separate bowl, whisk the large eggs with salt and black pepper. Pour into the skillet and gently stir. Cook until just barely set, about 3 to 4 minutes.

Combine the sausage, vegetables, and scrambled eggs, and fold together until well mixed. Distribute into meal prep containers and top each with shredded cheddar cheese.

Allow the bowls to cool completely at room temperature. Seal the containers and refrigerate for up to 5 days or freeze for 3 months.