Spiralized Zucchini & Breakfast Sausage Skillet

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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.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
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.

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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.