Prep your ingredients. Dice the bacon, bell pepper, and onion. Slice the mushrooms and mince the garlic. Crack the eggs into a bowl and lightly whisk with a pinch of salt and pepper.

Crisp the bacon. Heat a large skillet over medium heat. Add bacon and cook until crisp, 6–8 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.

Cook the sausage. Add the crumbled sausage to the skillet. Cook until browned and cooked through, breaking it up as it cooks, 5–7 minutes. Remove and set aside with the bacon.

Sauté the vegetables. If the pan looks dry, add a little butter or ghee. Add onion and bell pepper; cook until softened, 3–4 minutes. Stir in mushrooms and cook another 3 minutes. Add garlic and cook 30 seconds until fragrant.

Add the greens. Toss in spinach or kale and cook just until wilted. Season the veggies with salt, black pepper, and a pinch of smoked paprika.

Return the meats. Stir the bacon and sausage back into the skillet. Taste and adjust seasoning. Reduce heat to medium-low.

Create egg wells or scramble. For wells: Use a spoon to make small spaces in the mixture and pour an egg into each. For scramble: Push veggies and meat to the side, add a bit of butter, pour in eggs, and gently scramble before folding everything together.

Cover and cook. If doing wells, cover the skillet and cook 3–5 minutes until the eggs are set to your liking. If scrambled, cook until just set and soft.

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

Finish and serve. Top with sliced avocado, chopped green onions, and a dollop of sour cream if you like. Add chili flakes for heat. Serve hot right from the skillet.