Cook the pork over medium heat, breaking up the meat into very small pieces with a spatula as it cooks. Once it is browned, set the meat aside, leaving the fat in the pan.

Cook the bacon, onions, and crushed garlic in the fat in the pan for five minutes.

Add the riced cauliflower and red pepper and cook for a further 10 minutes, stirring frequently. Do not overcook or it will become soggy.

Meanwhile, pour the eggs into a separate pan and leave them to cook for 30 seconds, then move the eggs around. Let cook, stirring occasionally, for another minute until the eggs are dry. Remove from the heat and “chop” the eggs into small pieces with a spatula while they are still in the pan.

Add the pork back into the pan with the vegetables and stir well. Turn the heat to low.

Stir the cream cheese, coconut aminos, and cooked eggs into the sausage mixture until the cream cheese is completely melted and everything is mixed in.