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.