Preheat the oven to 400°F. If utilizing a pizza stone, place it in the oven to preheat; otherwise, line a heavy metal baking sheet with parchment paper.

Heat the 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium heat. Add the sliced green onions, diced red bell pepper, and bulk sausage.

Cook aggressively, breaking the sausage into fine crumbles with a wooden spoon, until the meat is deeply browned and cooked through, about 3 to 5 minutes. Use a slotted spoon to transfer the mixture to a holding bowl.

Wipe the skillet clean with a paper towel. Add the bacon slices and cook over medium heat until the fat renders and the strips are deeply browned and crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain, then crumble. Pour off the excess bacon fat and wipe the skillet clean once more.

In a small ceramic bowl, vigorously whisk the 4 large eggs until completely unified and frothy.

Pour the eggs directly into the cleaned skillet over low heat.

Using a spatula, gently push the eggs across the pan until soft, glossy curds begin to form. (The architectural secret here is to intentionally undercook the eggs, leaving them slightly wet, as they will finish cooking and setting in the hot oven).

Remove from heat immediately and season with the kosher salt and coarse black pepper.

Place the 2 prepared flatbreads onto the parchment-lined baking sheet (or directly onto the hot pizza stone dusted with flour).

Distribute the shredded Monterey Jack cheese evenly across both flatbreads to establish a binding base layer.

Layer the browned sausage and pepper mixture over the cheese. Spoon the soft-scrambled eggs evenly over the sausage, and finish by heavily scattering the crumbled bacon across the top.

Bake in the preheated 400°F oven until the eggs are fully set, the cheese is bubbling and melted, and the edges of the flatbread are deeply golden and crisp, about 5 to 8 minutes.

Remove from the oven. Immediately drizzle the pure maple syrup in a tight zigzag pattern over the hot flatbreads. Slice into quarters with a pizza wheel and serve immediately.