Toss the potatoes (~3 cups diced) with 1 tablespoon of the oil, garlic powder (1/4 teaspoon) and a generous seasoning of salt and pepper. Air fry at 400F for 25 minutes, tossing every 10 minutes, until crispy. Alternatively, use the oven to make a batch of Basic Oven Breakfast Potatoes: Cut and season as directed, then bake at 425F for 30 minutes, stirring halfway through.

While the potatoes cook, heat 1/2 tablespoon of oil in a large (12-inch preferred), non-stick skillet over a medium heat. Add the onions (1 medium, chopped) and a pinch of salt, then cook until soft and just starting to color (about 3 minutes). Add the bell peppers (2, chopped) and cook for another 3-4 minutes until they start to soften and color.

Add the sausage (12 ounces, casings removed) to the same pan, breaking it up into smaller pieces as it cooks. Add the optional fennel seeds (1/2 teaspoon) and red pepper flakes (1/4 teaspoon) to the pan. Cook until the sausage is cooked through and well browned, stirring occasionally. A bit of charring is good and adds flavor. If your sausage has minimal seasoning, add a heavy sprinkle each of Italian seasoning and salt. Scrape the bottom of the pan to remove the brown bits as the sausage cooks – add a drizzle of water or broth to help deglaze if needed (this helps keep the egg from sticking later). Transfer the cooked sausage and veggies to a bowl.

Set the pan off the heat while you beat the eggs (4) in a small bowl with the sugar (1/4 teaspoon) and a pinch of salt (~1/4 teaspoon) until the sugar has dissolved. Heat the remaining 1/2 tablespoon oil in the same non-stick frying pan over low-medium heat. Once the oil is shimmering, pour in the egg and swirl around the pan so it forms a single layer. Be sure it’s cooking gently, and cover with a lid or a baking sheet until it is just set (about 2 minutes or so). Loosen around the edges and then slide out onto a cutting board and let it cool for 2 minutes.

If you do not have a 12-inch non stick pan, use a smaller non stick pan and cook the egg pancakes in two batches (2 eggs each). It’s important to keep the layer of egg thin so it cooks through and rolls easily.

Roll the egg pancake as tightly as possible, then use a sharp knife to slice the roll into thin ribbons. Try to cut at least 12 ribbons so each serving has at least 3 pieces. More is good too!

Divide the cooked veggie sausage mixture and the crispy potatoes between two compartments of a meal prep container, topping the vegetable mixture with the egg ribbons. To serve from chilled, reheat the potatoes in the air fryer at 350F for 5 minutes to keep them crispy, and reheat the sausage and egg in the microwave at 30 second intervals until heated through. Alternatively, you can microwave the entire meal prep, the potatoes won’t stay crispy but will still taste delicious!