Heat a nonstick skillet over medium heat and add olive oil. Once shimmering, add minced garlic and sauté for about 1 minute until fragrant. Toss in power greens and cook for 3-4 minutes until wilted. Remove and set aside.

In the same skillet, add more olive oil and the chopped bell peppers. Sauté for 4-5 minutes until softened. Transfer to the plate with the greens.

In a bowl, whisk together large eggs and heavy cream. Pour into the skillet over medium heat. Stir gently, cooking for about 3-4 minutes until softly scrambled. Remove and set aside.

Spray the skillet with cooking spray and add breakfast sausage. Cook for 5-7 minutes until browned and cooked through. Stir occasionally.

Divide the sautéed power greens, bell peppers, scrambled eggs, and sausage into three freezer-friendly containers. Cool before sealing for storage.