In a large bowl, toss diced potatoes, bell peppers, and onions with olive oil and taco seasoning.

Spread them in an even layer on a foil-lined baking sheet.

Place in the oven for 15-20 minutes.

In a medium mixing bowl, whisk eggs, milk, and salt together.

Heat a skillet over medium heat on the stove.

Once the skillet is warm, add the eggs and use a spatula to slowly scramble the eggs while the potatoes are roasting (start this when potatoes have 5 minutes left).

Divide the potatoes and scrambled eggs between two bowls.

Top each bowl with avocado, diced tomatoes, jalapeños, and green onions.

Drizzle with the creamy chipotle sauce.