Cook the protein. In a skillet over medium heat, cook bacon until crisp or sear sausage patties until browned and cooked through. Set aside on a paper towel–lined plate.

Whisk the eggs. In a bowl, whisk eggs with heavy cream (if using), salt, pepper, and garlic powder until smooth and slightly frothy.

Make the egg “buns.” Heat a nonstick skillet over medium heat with a little butter or oil. Pour in enough egg mixture to create a small round (about 4 inches wide). Cook 1–2 minutes until set, flip, and cook another 30–60 seconds. Repeat to make 8 rounds.

Optional: Bake instead. For a hands-off approach, pour the egg mixture into a silicone muffin top pan or lightly greased 4-inch ring molds on a sheet pan. Bake at 350°F (175°C) for 8–10 minutes until set.

Melt the cheese. Place cheese on four of the egg rounds while still warm so it softens. If needed, cover briefly to help it melt.

Add vegetables. If using spinach or mushrooms, quickly sauté them with a pinch of salt until wilted or browned. Slice avocado or tomato thinly.

Assemble. Stack one egg round with cheese, add bacon or sausage, top with veggies, and finish with another egg round. Press gently to hold together.

Season and sauce. Add a sprinkle of smoked paprika or everything seasoning. Drizzle a bit of sugar-free hot sauce, pesto, or mayo if you like.

Serve hot. Enjoy immediately, or let cool completely for meal prep (see storage tips below).