Preheat your oven to 400°F and place a rack in the center position.
Line a large, rimmed baking sheet with parchment paper.
Toss the chopped potatoes with 1 tablespoon of olive oil and 1 teaspoon of seasoned salt.
Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes.
Add the diced red bell pepper and yellow onion to the pan, drizzle with remaining oil, sprinkle with garlic powder, and toss well.
Return to the oven and roast for an additional 15 minutes, or until potatoes are tender and golden.
While vegetables roast, whisk the 8 eggs in a bowl with kosher salt and remaining 0.5 teaspoon seasoned salt.
Heat the butter in a large non-stick skillet over medium-low heat.
Pour in the egg mixture and cook, stirring occasionally, until soft and fluffy.
Assemble the bowls by layering the roasted potato-vegetable mixture with the scrambled eggs.
Top each bowl with a sprinkle of shredded pepper jack cheese and serve warm.