Ingredients
- 3-4 medium/large zucchini spiralized, salted and allowed to "sweat" for an hour*, then squeezed with paper towel
- 2 spicy sausage links chorizo, andouille, spicy italian precooked and chopped**
- 4 slices bacon cut into bite size pieces (use sugar-free for Whole30)
- 1/2 medium onion or 1 small onion sliced thin
- 1 tbsp nutritional yeast or 2 tbsp parmesan cheese, if dairy is okay
- pinch crushed red pepper flakes add to preference
- 4-5 eggs
- salt and black pepper or a pinch of red pepper flakes to top eggs
Instructions
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Preheat your oven to 400 degrees and heat a medium heavy skillet over med-hi heat
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Add the bacon and cook, stirring to evenly brown, until about 2/3-3/4 of the way done, then drain most of the fat, leaving just a bit to cook the onions and sausage.
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Stir in the chopped sausage and sliced onions with the bacon and cook until onions soften and sausage starts to crisp, and bacon is nearly done***, drain excess fat and set aside.
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Toss the prepared zucchini noodles* with nutritional yeast and a pinch of red pepper flakes if desired and transfer to an 8-9 inch casserole dish or 9 inch pie dish.
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Add the bacon sausage and onion mixture and gently toss to combine. Create 4-5 nooks in the mixture for the eggs and carefully crack each one into its nook. Sprinkle with salt and pepper and bake in the preheated oven for 20-25 minutes or until the eggs are cooked to preference. Enjoy!
Recipe Notes
*Allowing the salted zucchini noodles to sit for an hour or so removes a lot of water that you can then drain before using in the casserole. This eliminates the problem of a watery casserole!
**I love Niman Ranch andouille for a spicy Whole30 option!
***The bacon will continue to crisp up a bit in the oven, so don't cook it until very crispy or it will burn.
Nutrition
Calories: 262kcal
Carbohydrates: 6g
Protein: 14g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 163mg
Sodium: 472mg
Potassium: 531mg
Fiber: 1g
Sugar: 3g
Vitamin A: 425IU
Vitamin C: 21.9mg
Calcium: 41mg
Iron: 1.6mg