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.
This recipe is made with
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
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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