Prep your ingredients. Dice the onion and pepper, slice the mushrooms, chop the spinach, and mince the garlic. Crack the eggs into a bowl and whisk with a pinch of salt and the heavy cream, if using.

Brown the sausage. Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. If there’s excess grease, spoon off a little, but leave some for flavor.

Sauté the aromatics and veggies. Add the onion and bell pepper to the skillet. Cook until they soften, 3–4 minutes. Stir in the mushrooms and cook another 3 minutes until they release moisture and start to brown.

Add garlic and spices. Stir in the garlic, smoked paprika, and red pepper flakes. Cook 30–60 seconds until fragrant. Taste and season with salt and pepper as needed.

Wilt the spinach. Add the chopped spinach and cook until just wilted, about 1–2 minutes. If the pan looks dry, add a drizzle of olive oil.

Create space for the eggs. Use your spatula to make four small wells in the sausage-veg mixture. Lower the heat to medium-low.

Cook the eggs. Pour the whisked eggs into the skillet, either into the wells for neat servings or across the top for a scramble-style finish. Gently fold and push the eggs as they set to keep them soft and creamy, 2–3 minutes. Avoid overcooking.

Add cheese. Sprinkle shredded cheese over the top. Cover the pan for 1 minute to melt.

Finish and serve. Remove from heat and garnish with chopped parsley or chives. Serve hot right from the skillet.