Ingredients

• 2 tbsp Avocado Oil
• 1 c. THRIVE Sausage Crumbles - Freeze Dried
• 1 c. Water
• 1/4 c. THRIVE Onion Slices - Freeze Dried You can use chopped as well if you like, I like the slices!
• 1/2 c. THRIVE Zucchini - Freeze Dried I crunch these up a bit. Mostly just to break up the bigger pieces
• 1/2 c. THRIVE Broccoli - Freeze Dried I break this up as well so there aren't huge pieces
• 1/4 c. THRIVE Mushroom Pieces - Freeze Dried
• 1 1/4 c. THRIVE Scrambled Egg Mix
• 1 3/4 c. Water (You may want to add a bit more if the scrambled egg mixture is too thick)
• 3/4 c. THRIVE Shredded Cheddar Cheese - Freeze Dried
• 1 tbsp. Dijon Mustard
• 1/2 tsp. Ground Mustard Seed
• 1/4 tsp Salt
• 1/4 tsp. Black Pepper
• 3 tbsp Italian Bread Crumbs

Directions

1. Preheat Oven to 350.
2. In an oven proof skillet heat avocado oil over med-high heat. Add Sausage Crumbles and toast for about 30 seconds.
3. Pour in 1 Cup of Water
4. Add in Onions, Zucchini, Broccoli, and Mushrooms until all are well refreshed. Add more water if needed, small amounts at a time. Simmer.
5. In a separate bowl prepare Scrambled Egg mix by adding water and whisking together. Stir in Cheddar Cheese, Dijon Mustard, Ground Mustard, Salt, and Black Pepper. Stir well.
6. In your skillet arrange your sausage and veggies evenly. Pour in egg mixture covering entire pan.
7. Sprinkle the Italian Bread Crumbs evenly over the top before putting entire skillet in the oven.
8. Bake for 13 to 15 minutes uncovered. Check to ensure it is cooked all the way thru by sticking in a fork or a knife. Remove from the oven and let sit for 5 mins, cut and serve!