In a medium bowl, whisk together eggs, whole milk, salt, and black pepper until well combined and pale yellow in color.

Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, add the chopped onion and sauté for 3-4 minutes until translucent.

Add diced red and green bell peppers to the skillet, stirring in minced garlic. Cook for an additional 5 minutes.

Mix in the diced cooked potatoes and crumbled sausage, cooking for 7-10 minutes until caramelized and heated through.

Slowly pour the egg mixture over the sautéed ingredients in the skillet, letting it sit undisturbed for about 2 minutes.

Using a spatula, gently begin to scramble the eggs until set but still soft.

Sprinkle shredded cheddar cheese over the top and cover the skillet to melt the cheese.

Remove from heat, add fresh parsley, and serve with optional avocado slices and cherry tomatoes.