To Prepare the Crust
Preheat your oven to 425°F / 220°C. Lightly grease a 12-inch cast-iron or other oven-safe skillet.
Cook the riced cauliflower according to the package directions.
Let it cool just enough to handle, then transfer it to a cheesecloth or a stack of sturdy paper towels and squeeze out as much excess moisture as possible. This step is crucial for a crispy crust!
In a medium bowl, combine the thoroughly squeezed cauliflower, egg, Parmesan cheese, and salt.
Mix until it forms a cohesive dough-like mixture.
Press the cauliflower mixture firmly and evenly across the bottom of your prepared skillet. Par-bake for 12 minutes, or until the edges are golden brown.
Remove from the oven and set aside.
Keep the oven on.
To Prepare the Filling & Assemble
While the crust bakes, place a separate large skillet over medium heat.
Add the sausage, bacon, bell peppers, and green onions.
Cook, breaking up the sausage with a spoon, until the meat is browned and the vegetables are tender, about 10 minutes.
Drain any excess grease.
In a separate medium bowl, whisk together the 6 large eggs, salt, and pepper until smooth.
Stir the cooked sausage and vegetable mixture into the whisked eggs until everything is well combined.
Pour the egg and sausage filling evenly over the par-baked cauliflower crust.
Return the skillet to the oven and bake for 20 minutes, or until the eggs are set and the center is just slightly firm to the touch.
Let the skillet cool for a few minutes before running a knife around the edge to loosen.
Slice into wedges and serve immediately. Leftovers can be refrigerated for up to 5 days.
