Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

In a large bowl, combine diced russet potatoes, sliced sausages, chopped red bell peppers, and onions. Toss until coated evenly.

Drizzle with olive oil and sprinkle with paprika, onion powder, garlic powder, salt, and pepper. Toss again to ensure seasoning.

Spread the mixture onto the baking sheets and roast for 40-45 minutes, stirring halfway through.

While roasting, crack the eggs into a mixing bowl, whisk with salt and pepper, then scramble in a skillet over medium heat.

Once the roasted mixture is ready, divide it among four bowls and top with scrambled eggs.

Garnish each bowl with shredded cheddar cheese and fresh chives.