Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the breakfast sausage to the skillet, breaking it apart with a spatula, and cook until browned and cooked through, about 6-8 minutes. Remove sausage from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil, diced onion, and red bell pepper. Sauté for 3-4 minutes until softened.
Add the fresh baby spinach to the skillet and cook until wilted, about 2 minutes. Remove vegetables from skillet and set aside.
In a large bowl, whisk the eggs with salt, black pepper, and garlic powder until well combined.
Pour the eggs into the skillet over medium-low heat. Cook, stirring occasionally, until the eggs are softly scrambled and fully cooked, about 5 minutes.
Divide the scrambled eggs evenly among 4 meal prep containers.
Top each container with cooked sausage, sautéed vegetables, shredded cheddar cheese, and diced avocado.
Allow the bowls to cool before sealing the containers and refrigerating.
Store in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes before serving.