Spiralized Zucchini & Breakfast Sausage Skillet

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

30 min

GLUTEN FREE

YES



This wholesome, gluten-free pasta recipe adds fresh zucchini noodles to sautéed mushrooms, tomatoes and pork sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 medium zucchini
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll, thawed
1/2 cup chopped yellow onion
8 ounces fresh mushrooms, sliced
1 medium tomato, chopped
4 eggs
Salt and pepper
1 (8 oz) package shredded Italian cheese blend
DIRECTIONS
Use a spiralizer to make noodles out of zucchini; set aside.

In large nonstick skillet over medium heat, break up breakfast sausage and cook until browned. Add onions and mushrooms and cook until softened, about 10 minutes. Stir in zucchini and tomatoes.

Using large spoon, make 4 indentations in vegetable mixture. Break 1 egg into each indentation. Cover and cook for about 5 minutes, or until eggs are just set.

Sprinkle with cheese and season with salt and pepper. Serve with more cheese, if desired.

Ingredients

Directions

1 medium zucchini
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll, thawed
1/2 cup chopped yellow onion
8 ounces fresh mushrooms, sliced
1 medium tomato, chopped
4 eggs
Salt and pepper
1 (8 oz) package shredded Italian cheese blend
Use a spiralizer to make noodles out of zucchini; set aside.

In large nonstick skillet over medium heat, break up breakfast sausage and cook until browned. Add onions and mushrooms and cook until softened, about 10 minutes. Stir in zucchini and tomatoes.

Using large spoon, make 4 indentations in vegetable mixture. Break 1 egg into each indentation. Cover and cook for about 5 minutes, or until eggs are just set.

Sprinkle with cheese and season with salt and pepper. Serve with more cheese, if desired.