Prep your ingredients. Dice the onion and bell pepper, mince the jalapeño, and halve the cherry tomatoes. Chop cilantro and slice the avocado. Whisk the eggs with a pinch of salt and pepper.

Cook the sausage or bacon. Heat a large skillet over medium. Cook sausage, breaking it into crumbles, until browned and cooked through. If using bacon, cook until crisp and crumble. Remove meat and leave 1–2 tablespoons of drippings in the pan.

Sauté the veggies. Add onion, bell pepper, and jalapeño to the skillet. Cook 3–5 minutes until softened. Season with taco seasoning or a mix of chili powder, cumin, paprika, and garlic powder.

Add the cauliflower rice. Stir in cauliflower rice and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until tender and lightly browned. Squeeze in a little lime juice for brightness.

Wilt the greens (optional). Add baby spinach and cook 1 minute, just until it wilts. Taste and adjust seasoning.

Scramble the eggs. Push the cauliflower mixture to one side. Add butter or oil to the empty side and pour in the eggs. Scramble gently until set but still soft and fluffy.

Combine with meat and cheese. Return sausage or bacon to the pan. Sprinkle in shredded cheese and fold everything together until the cheese melts.

Assemble the bowls. Divide the mixture into bowls. Top with avocado slices, a dollop of sour cream, cherry tomatoes, fresh cilantro, and hot sauce or salsa.

Finish with lime. Add a final squeeze of lime and a pinch of black pepper. Serve warm.