3-4medium – largezucchinispiraled, salted and set aside to help sweat the water out
2spicy sausage linksI used organic chicken sausage
4slicesbaconchopped into pieces
1/2mediumyellow onionsliced thin
1tbspParmesan cheeseor nutritional yeast if doing Whole 30/Paleo
pinchred pepper flakes
Heat oven to 400F and warm a skillet over medium-high heat
Stir in the chopped bacon pieces and cook until almost fully cooked. Drain majority the fat and leave a little remaining to cook with.
Add in the chopped onion and sausage to the bacon and cook through. Drain excess fat.
Gently toss the zucchini noodles with the grated Parmesan cheese and red pepper flakes (based on preference) and evenly coat. Add the zoodle mixture to a casserole dish or if you’re pan is oven safe continued cooking with it!
Stir in the sausage mixture making sure it’s evenly combined. Make 4 small wells in the zoodles and crack an egg in each one. Sprinkle salt and pepper on top of each egg.
Bake in the oven for 18-19 minutes for a runnier egg and 20-22 minutes for a firmer egg.