Ingredients

The following ingredients have 5 Servings
  • 3-4 medium/large zucchini (spiralized, salted and allowed to "sweat" for an hour*, then squeezed with paper towel)
  • 2 spicy sausage links (chorizo, andouille, spicy italian precooked and chopped**)
  • 4 slices bacon (cut into bite size pieces (use sugar-free for Whole30))
  • 1/2 medium onion or 1 small onion (sliced thin)
  • 1 tbsp nutritional yeast (or 2 tbsp parmesan cheese, if dairy is okay)
  • pinch crushed red pepper flakes (add to preference)
  • 4-5 eggs
  • salt and black pepper (or a pinch of red pepper flakes to top eggs)

Instruction

  • Preheat your oven to 400 degrees and heat a medium heavy skillet over med-hi heat
  • Add the bacon and cook, stirring to evenly brown, until about 2/3-3/4 of the way done, then drain most of the fat, leaving just a bit to cook the onions and sausage.
  • Stir in the chopped sausage and sliced onions with the bacon and cook until onions soften and sausage starts to crisp, and bacon is nearly done***, drain excess fat and set aside.
  • Toss the prepared zucchini noodles* with nutritional yeast and a pinch of red pepper flakes if desired and transfer to an 8-9 inch casserole dish or 9 inch pie dish.
  • Add the bacon sausage and onion mixture and gently toss to combine. Create 4-5 nooks in the mixture for the eggs and carefully crack each one into its nook. Sprinkle with salt and pepper and bake in the preheated oven for 20-25 minutes or until the eggs are cooked to preference. Enjoy!