Preheat oven to 425F.
Add potato's, peppers, and onions to a large sheet pan. Then drizzle with olive oil, salt, and pepper. Toss until evenly coated.
Transfer half of the vegetables to a second sheet pan and roast both pans for 30-40 minutes, or until potato's are golden brown. Stir and rotate pans halfway through.
While vegetables are cooking, crack eggs into a mixing bowl with salt and pepper. whisk until smooth.
Heat a large skillet over medium heat and spray with non-stick spray, add eggs.
Scramble and cook eggs to desired point.
Divide the potato's and eggs evenly between containers, sprinkle with cheese and green onions, cover and refrigerate.