| 12 | 40 | 613 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 567 gm | Breakfast sausage, mild (cooked) |
| 2 green onion (stem) | Green onion (chopped) |
| 227 gm | Cabbage, savoy (shredded) |
| 57 gm | White mushrooms (chopped) |
| 1 tbsp | Ghee |
| 1 tsp | Paprika |
| 1 tsp | Salt and pepper (season to taste) |
| 6 large | Egg |
| 1/4 cup | Heavy cream, 38% M.F. |
| 57 gm | Parmesan cheese, grated (grated) |
| 1/2 tsp | Cumin ((optional)) |
| 1 tsp, leaves | Thyme, dried ((optional)) |
Grill, broil or pan fry the sausages to cook for 6-10 minutes.
Preheat the oven to 350°F (175°C).
In a large skillet, melt the ghee and sauté the scallions and cabbage for around 10 minutes until the cabbage is softened
Chop the cooked sausages into chunks and add to the pan with the mushrooms and seasonings and cook for a further few minutes.
Place the mixture in the base of a suitably sized casserole dish.
Whisk the eggs and cream together and pour all over the sausage mixture.
Top with the grated parmesan cheese.
Bake in the oven for around 15 minutes.
| Meat | 1.9 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.3 |
| Vegetables | 1.9 |
