Spiralized Zucchini and Breakfast Sausage Skillet

Spiralized Zucchini & Breakfast Sausage Skillet

Servings

Prep Time

Total Time

Gluten Free

4

15 min

30 min

Yes

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

Pork Sausage Stuffing

This recipe is made with

Uncooked Pork Sausage Roll, Mild

Product Information

Ingredients

1 medium zucchini 
12 ounces Jones Dairy Farm Uncooked Sausage Chub, thawed 
1/2 cup chopped yellow onion 
8 ounces fresh mushrooms, sliced 
1 medium tomato, chopped 
4 eggs 
Salt and pepper 
8 ounces shredded Italian cheese blend

 

Preparation

Step 1
Use a spiralizer to make noodles out of zucchini; set aside. 

Step 2
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. 

Step 3
Divide mixture evenly into 4 individual skillets. Using large spoon, make an indentation in each vegetable mixture. Break 1 egg into each indentation. Cover and cook until eggs reach desired doneness. 

Step 4
Sprinkle with cheese and season with salt and pepper. Serve with more cheese, if desired.

 

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