Heat the oven to 400°F and grease a 9 by 13 inch baking dish.

Thaw the cauliflower rice if frozen, then wring it out firmly in a clean kitchen towel. Mix it with 1 egg and the parmesan, and press it evenly into the dish. Bake 15 minutes, until set and lightly golden. Lower the oven to 350°F.

Meanwhile, brown the sausage in a skillet over medium-high heat, breaking it up, about 8 minutes. Dice the bell pepper and add it for the last 3 minutes. Drain off excess fat.

Whisk the 12 eggs with the heavy cream, salt, pepper, and garlic powder.

Scatter the sausage and pepper over the cauliflower base, then sprinkle with 1.5 cups of the cheddar. Pour the egg mixture evenly over the top and finish with the remaining cheddar.

Bake 35 to 40 minutes, until the center is just set and the top is golden. To make ahead, cover and refrigerate after assembling, then bake 45 to 50 minutes the next morning.

Rest 10 minutes, sprinkle with green onion, and cut into 8 squares.