Baked Eggs with Sausage and Mushroom

• Gluten free
• Paleo

• Meat

  • 2 Chicken sausages

• Produce

  • 1 cup Mushrooms
  • 1 Red bell pepper
  • 1 Red onion
  • 2 cans Tomatoes

• Refrigerated

  • 4 Pete and gerry's organic eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on unicornsinthekitchen.com

Ingredients

• 2 tbsp olive oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 2 chicken sausages, out of the cover
• 1 cup chopped mushrooms
• 2 cans diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 4-6  Pete and Gerrys Organic Eggs

Directions

• Preheat the oven to 350F.
• Place 4 5.5 cast iron skillets in the oven.
• Heat olive oil in a pan over medium heat and saute onion and bell pepper until onion is translucent and golden.
• Add in chicken sausage and cook it completely, breaking it into small pieces using a wooden spoon.
• Add in mushrooms, cook for 3 more minutes. Add in diced tomatoes, salt and pepper. Cook for two more minutes.
• Carefully take the skillets out of the oven using oven mitts. Divide the sausage and mushroom mixture among the skillets and break one egg into each skillet. Bake in the oven for 8 - 13 minutes, depending on how you like your eggs. 8 minutes for fully runny yolk and 13 for completely hard yolk.