Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.

Place the potatoes in the center of the baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the seasoned salt. Toss to coat then spread into an even layer.

Roast the potatoes for 15 minutes, then remove the pan from the oven. Add the bell pepper and onion. Sprinkle with the remaining half teaspoon seasoned salt and the garlic powder. With a large spatula, toss to combine and coat the peppers and onion with the spices and oil. Spread back into an even layer then continue baking the potatoes are tender and the onions are lightly charred 25 to 35 minutes more. Toss again once partway through.

When the vegetables are almost done, beat the eggs in a medium bowl. Heat a medium nonstick skillet over medium heat. Add the butter. As soon as it is melted, swirl to coat the pan, reduce the heat to low, and add the eggs. Use a rubber spatula to gently push the edges toward the center of the pan. Let cook, using the spatula to gently and continually move the set eggs toward the center and to break up big clumps, until the eggs look about nearly done but are still too wet to eat. Remove from the heat and continue using the spatula to move them gently until they are cooked but still soft. This entire process will take 3 to 5 minutes. Sprinkle with the kosher salt.

To serve, scoop a portion of potatoes and eggs into each bowl. Top with cheese and any other desired toppings.