Warm a large nonstick skillet over medium heat, then add 2 teaspoons of olive oil and the crushed garlic. Cook briefly for about a minute before tossing in the greens in batches, stirring constantly until wilted. Season with salt and pepper if desired, then transfer the greens to a separate dish and set aside.
Reheat the same pan on medium, add the remaining 1 teaspoon of olive oil and the sliced bell peppers. Cook them until tender, around 4 to 5 minutes, then remove and set aside.
Spray the skillet with nonstick spray, reheat on medium heat. Blend the eggs and heavy cream until smooth. Pour the mixture into the pan and gently scramble, folding the cooked edges towards the center until fully done. Remove the eggs from the pan and set aside.
Spray the pan again and brown the sausage over medium heat until no pink remains and it is thoroughly cooked.
Divide the cooked greens, peppers, scrambled eggs, and sausage into three equal portions in freezer-safe containers. Seal and freeze for easy meals later or mix all components together and split into three containers before freezing.
