To begin, you'll cook the diced onion and bell pepper with the bulk sausage in a large skillet over medium heat. As these cook, break the sausage apart into small bits with your wooden spoon or other preferred cooking utensil.

While these are cooking, break the eggs into a mixing bowl. Add in the salt and pepper.

Whisk the eggs until they are nice and frothy

When the sausage is browned and the onion and peppers are tender, pour in the egg mixture. 

NOTE: if your sausage is very greasy, you can pour off any excess before adding the eggs.

Allow the eggs to cook over medium heat. Occasionally take a spatula (I use a heat-safe rubber one) and run it up under the cooked mixture, turning it over. You'll do this almost as though you are folding the eggs into the skillet as opposed to stirring them. 

The reason for this is simple. The more gently you move the contents of the skillet around, the more air you will leave in the eggs. The more air in the eggs, the fluffier they will be. Stirring eggs too much as they cook is the reason that many people end up with rubbery scrambled eggs.

When the eggs are just cooked, removed the skillet from the heat.

Spoon the mixture evenly into 6 freezer-safe containers. Allow the mixture to cool completely. 

Once the eggs are cool, sprinkle with a little bit of the shredded cheese if you like. If you are avoiding dairy, simply skip that part. You can also add diced, cooked potatoes (cooled) or sliced green onions at this time if you like.

Close the containers and place them in the freezer.