Heat up a large nonstick skillet to medium heat and then add 2 teaspoons of olive oil and the crushed garlic. Saute for a minute and then add the greens. Start with a big handful and keep mixing to wilt and shrink the greens. Keep adding more until all the greens are done. You can season with salt and black pepper if you wish. Take the greens out of the pan and set aside.

Usign the same pan, again heat to medium heat and add the remaining 1 teaspoon of olive oil and then the bell peppers. Saute until softened which should take about 4-5 minutes. When done take out of the pan and set aside.

Using the same pan, spray with nonstick cooking spray and heat to medium heat. In a blender add the eggs and cream and blend until well combined. Pour into the preheated pan and cook as you would scrambled eggs. Use a silicone spatula to push the outside toward the middle until you get all the eggs cooked then take out of the pan and set aside.

Lastly use the same pan for the last time and spray again with the cooking spray. Brown sausage until there is no pink showing and it's cooked through.

This recipe will make 3 breakfast bowls. So set out your freezer containers and allot ⅓ of each of the 4 foods and place them in your containers. Place a lid on the containers and set in the freezer. Alternatively you can just mix all the components togtether and divide them into 3 containers and freeze.