Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Place 12-inch cast-iron griddle on grill rack. Add sausage; cook 5 to 7 minutes or until browned, stirring occasionally. Drain and discard drippings.

Pour beaten eggs into skillet with sausage. As eggs begin to set, gently pull spatula across the skillet to form large, soft curds. Continue cooking, pulling, and lifting eggs until egg mixture is cooked through but still glossy. Transfer egg-sausage mixture to a bowl.

Arrange potato chips in bottom of skillet. Top with egg-sausage, Cheddar cheese, and cherry tomatoes. Return to grill; cover grill. Grill 3 to 5 minutes or until cheese is melted. Remove from grill. Top with avocado, tomatoes, sour cream, and salsa verde. Garnish with green onions, if desired.