Heat a large skillet over medium heat and add 1 tablespoon of butter or oil.

When the butter melts and begins to bubble, add the crumbled sausage and diced onion. Cook, stirring occasionally, until the sausage is browned and the onion is translucent — about 6 to 8 minutes.

Add smoked paprika and season with salt and pepper. Transfer the cooked sausage to a plate and wipe the skillet clean.

Lower the heat to medium-low and melt the remaining butter. Pour the beaten eggs into the skillet.

Let the eggs sit for a few seconds to begin setting at the edges. Gently stir with a spatula, creating soft curds.

Cook until the eggs are just set but still moist — they should glisten slightly. Fold the eggs over to keep them tender.

Reintroduce the cooked sausage to the pan with the eggs and mix gently to combine. Sprinkle in half of the cheese and allow it to melt.

Split the rolls and toast them lightly until golden.

Spoon a generous portion of the sausage-and-egg mixture into each roll, top with the remaining cheese, and add any optional toppings like spinach or avocado.

Press the top of the roll down to warm the cheese through.

Serve immediately while everything is warm.