Brown the sausage. Heat a large skillet over medium. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 5–7 minutes. If it releases a lot of grease, spoon off excess, leaving about a teaspoon for flavor.

Sauté the aromatics. Add the oil or butter if the pan looks dry. Stir in the red onion and bell pepper. Cook for 3–4 minutes until they soften and the edges pick up a little color.

Add the cauliflower rice. Toss in the riced cauliflower with a pinch of salt. Cook 3–5 minutes, stirring occasionally, until it’s tender and slightly toasted. Sprinkle in the smoked paprika and garlic powder.

Wilt the greens. Fold in the spinach or kale and cook until just wilted, about 1 minute. Taste and adjust salt and pepper.

Scramble or fry the eggs. Push the sausage-veggie mix to one side. Crack the eggs into the open space and scramble gently, or fry sunny side up if you prefer a runny yolk. Cook to your desired doneness.

Combine and finish. Stir the eggs into the bowl base if scrambled. Sprinkle cheese over the hot mixture and let it melt. Add any toppings you like—avocado, hot sauce, green onion, or cilantro.

Serve hot. Spoon into a bowl and enjoy right away while everything is warm and melty.