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Soften the onions: Put the oil and diced onion in a medium frying pan or on a griddle over a medium heat. Cook for 5 to 10 minutes, until tender and just starting to caramelise.
Caramelise the sausage: Push the onions to one side of the pan and leave them cooking there. Put the sausage meat down on the empty side and let it sit for about 5 minutes, until a crust forms on the edges.
Chop it together: Break the sausage into small pieces with the edge of your spatula. Mix the onions back through it and keep chopping and turning as it carries on caramelising.
Melt in the cheese: Once the sausage is cooked through and well browned, lay the American and provolone slices over the top. Chop them into the meat a few times until combined, then season. Lift the mixture out and keep the rendered fat in the pan. Turn the heat to low.
Scramble the eggs: Whisk the eggs until the yolks and whites are completely combined, then pour them into the pan with the sausage fat. Stir now and then with a rubber spatula for 2 to 5 minutes, keeping the curds in large pieces. Season.
Build: Spread spicy ketchup on the bottom half of each roll. Pile on the chopped sausage, then the eggs. Spread mayonnaise on the top half and close.