Raody Sausage and Veggie Breakfast Skillet
1 package of Whole30/gluten free Applegate chicken apple sausage
2 cups greens of choice (kale, arugula, spinach)
1 bell pepper (red, yellow, green all work)
1 yellow onion
2 medium tomatoes
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1/2 tsp salt (or more to taste)
1 tbsp ghee or cooking fat of choice (needs to be an oil that has high heat tolerance)
Pre-heat oven to 375 degrees F.
Dice onions, tomatoes, pepper into small pieces.
Heat oil on a cast iron skillet on medium heat.
Add in onions and saute until golden brown.
Then add in tomatoes plus paprika and cumin. Saute until tomatoes are cooked down.
Add in peppers and greens, plus salt and pepper. Continue to saute for a few minutes.
Finally, add in sausage and saute for a few more minutes until they begin to crisp up a little.
Create four divets in your pan and crack four pasture raised eggs on those. Sprinkle a little more salt and pepper on the eggs.
Place cast iron skillet in the oven and bake for 10 minutes (yolks will still be runny), or until eggs have reached your desired consistency.