Heat 2 tablespoons of the Breakfast Infused Olive Oil Blend in a large cast-iron skillet over medium heat. Add the potatoes, salt, and pepper, then cook, stirring now and then, until the potatoes are browned and tender, about 12 to 15 minutes.

Push the potatoes to one side of the skillet and add the sausage, breaking it apart as it cooks until browned and cooked through. Stir in the onion and bell pepper, then cook for 3 to 4 minutes until softened.

In a small bowl, whisk together the eggs, milk, and a pinch of salt and pepper.

Reduce the heat to medium-low and add the remaining 1 tablespoon of Breakfast Infused Olive Oil Blend if the skillet looks dry. Pour in the eggs and gently stir until softly set.

Sprinkle the cheddar cheese over the top, cover the skillet for 1 to 2 minutes, and let the cheese melt. Finish with chives and parsley, then serve hot.