INGREDIENTS:

• 1 cup each of at least 3 vegetables
  • Ideas: red peppers, carrots, broccoli, onion, mushroom, green peppers, spinach, kale, zucchini
• Four links of Aidells Chicken Apple Sausage — cut into thin, round slices
• Ten eggs (preferably cage free)
• 2 tablespoons EVOO
• Pepper to taste

DIRECTIONS:

1. Pre-heat oven to 350 degrees
2. Dice all vegetables into small pieces — thoroughly thaw and strain all frozen vegetables
3. Coat the bottom of a 9×12 clear glass baking dish with coconut oil, Crisco, or I can’t believe it’s not butter
4. Warm 2 tablespoons EVOO in the bottom of a large skillet
5. Sautee vegetables for 10 minutes, season pepper to taste
6. Add chicken apple sausage and sauté for 5 minutes
7. In a large bowl, crack and beat the 10 eggs.
8. Add sautéed vegetables to raw eggs and stir to combine.
9. Pour egg/vegetable mixture into greased baking dish.
10. Bake for 30 minutes, or until edges turn golden.