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Have all ingredients chopped, grated and ready to cook before beginning.
In a large skillet add 1 tsp coconut oil and heat over medium high, add breakfast sausage and cook, stirring until browned, breaking up lumps, about 1-2 minutes. Remove with a slotted spoon and set aside, do not drain fat.
Reduce heat to medium and add cabbage or slaw mix, carrots and kale, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic, adding extra coconut oil if necessary and adjusting heat to prevent burning.
Cook another minute or two, then add 2 tbsp coconut aminos and 1 ½ tbsp sesame oil to the skillet and stir, lower heat and add the sausage back in, stir to combine well. Remove from heat and garnish with green onion.
In a separate skillet, fry the eggs (if including) to preference using additional coconut oil, sprinkle with sea salt and pepper to taste.
Serve egg roll mixture in bowls, drizzle on more coconut aminos and sesame oil if desired and serve topped with a fried egg. Enjoy!