Gather all the ingredients.
Prepare mushroom, onion and sliced ham by finely dicing. Set aside.
In a mixing bowl, combine Suger Free Ketchup, water and sweetener, mix well, and set aside.
In a new mixing bowl, combine eggs and half n half, mix well, and set aside.
In a small Teflon fry pan, add bacon on medium high heat and cook for 3-4 minutes or until done to liking. Transfer for holding plate layered with paper towels (to soak up excess oil).
In a new large Teflon fry pan, melt butter on high heat. Once melted, add Cauliflower rice and cook for 2 minutes making sure occasional stir.
After 2 minutes, add diced mushroom, onion, cooked bacon, salt, black pepper and mix well. Continue to cook for 2-3 or until desired Cauliflower rice texture is reached.
Once Cauliflower rice is cooked, mix in 3/4 of sauce very well and transfer contents to a holding bowl. Reserve 1/4 of the sauce.
Heat a large Teflon fry pan on medium-low heat and spray cooking oil. Directly after (no need to wait for large Teflon fry pan to get up to temp), slowly pour egg mix into large Teflon fry pan and cook for 3-4 minutes until eggs are no longer runny.
In the middle of the egg sheet, add Cauliflower rice mix, and carefully fold over bottom half of the egg to the middle. Next, fold the top half of the egg and bring it to the middle. Carefully flip egg pouch with a spatula to a serving plate and drizzle reserve sauce on top.