Preheat the oven to 350 degrees F and grease a casserole dish (9x13) with coconut oil spray.

Heat a large skillet to medium-high heat and add the ground breakfast sausage to the skillet. Using a spatula break up the crumbles as it cooks. Remove cooked sausage from the skillet and set aside.

Drain 70% of the grease from the skillet and add half the riced cauliflower to the skillet. Season with 1/2 tsp black pepper and 1/4 tsp salt and combine using a spoon soaking up most of the remaining sausage grease.

First layer: Transfer the greased cauliflower to a casserole dish or large dutch oven. Layer on half of the cooked sausage, half of the cheese and half of the scallions.

Second layer: spread the remaining cauliflower (not coated in sausage grease) on top, then the remaining sausage, cheese and scallions making two layers.

Crack 10 large eggs into a large bowl and whisk to combine. Add 2 tbsp heavy whipping cream and season with 1/2 tsp black pepper and 1/4 tsp salt. Whisk to combine.

Pour the egg mixture over the two layers in the casserole dish and bake for 35-40 minutes.

Serve immediately!