Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 8
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Ingredients
- 1 Lb Arizona Grass Raised Italian sausage
- 1 Bunch Collard greens, thick stems removed and roughly chopped
- 1/2 Cup Chicken stock
- 1/2 Tsp Red Pepper Flakes (or less if you don’t like spicy)
- Large Pinch of fine grain sea salt
- 3 Tbsp Coconut oil or olive oil, divided
- 8 Large eggs
- Large Pinch of salt
Ingredients
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Instructions
- Preheat oven to 375°F and grease a 9 inch baking dish (round or otherwise)
- Heat a medium skillet over medium/med-high heat and add 2 tbsp oil.
- Once heated, add the chopped collard greens, coat in oil, and stir/cook for about a minute until they soften and cook down.
- Add the stock and lower the heat to med-low
- Add the pinch of salt and red pepper flakes and cover the pan. Once the liquid is absorbed (a minute or 2) and the collards are soft, remove from heat and set aside.
- Now heat a large skillet over med-high heat and add the remaining tbsp cooking fat
- Once heated, add Italian sausage, break it up with a wooden spoon and cook until browned. Remove from heat.
- Pour the sausage and collards into the baking dish and stir to combine
- In a large bowl, whisk together the 8 eggs and pinch salt.
- Carefully pour the eggs into the baking dish, and bake for 25 minutes in the preheated oven, just until the eggs are set.
- Remove from oven and let sit for 5-10 minutes before serving, or store in the refrigerator for up to 4 days. It can also be frozen if you need to make it in advance.