Raody Sausage and Veggie Breakfast Skillet

Raody Sausage and Veggie Breakfast Skillet

Shivangi Rao
Course Breakfast, Entrees, Meat Dishes


  • 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.
  • Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!

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