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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 400°F (200°C).
Step 2
Using a food processor or box grater, shred zucchini, onion, and mushrooms. Transfer shredded vegetables to a strainer and press down to squeeze out excess liquid. Set aside.
Step 3
Place sausage in a medium oven-safe skillet and cook over medium-high heat for about 5 minutes. As it cooks, break sausage apart with a wooden spoon or spatula until it is fully crumbled and beginning to brown.
Step 4
Add shredded vegetables to the skillet and reduce heat to medium-low. Stir until evenly combined. Sprinkle almond flour and thyme evenly over the mixture and let cook for 2–3 minutes.
Step 5
While sausage mixture cooks, crack eggs into a medium mixing bowl. Whisk in garlic powder, cayenne, and salt and pepper to taste until combined.
Step 6
Carefully drain any liquid from the skillet. Pour egg mixture over sausage mixture. Let cook for 2–3 minutes, tilting the skillet to evenly distribute egg mixture.
Step 7
Transfer the skillet to the oven and bake for 8–10 minutes, until the center is firm and the top begins to brown.
Step 8
Let cool slightly before slicing and serving.
Step 9
Leftovers can be sliced and stored in an airtight container in the fridge for up to 1 week.
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