Matt actually made up this simple yet delicious recipe a few years ago, and we’ve been making it periodically ever since. It’s only a few ingredients and tastes really yummy. A good one to serve company if you have them over for brunch. Enjoy!
1 package of cheese and basil sausage, the thin kind that comes in a ring.
Extra-virgin olive oil
Pinch of crushed red pepper flakes
Kosher salt and fresh cracked black pepper
2 garlic cloves, minced
1/2 head of fresh basil, leaves torn
1/2 cup Parmesan cheese, grated, plus more for serving
Preheat oven to 400 F. Heat a cast-iron skillet over medium high heat. Unroll the sausage and cut the ring into bite size pieces, leaving the casings on. Add a little bit of EVOO (be sparing with it) to the skillet. Add the crushed red pepper flakes for about 30 seconds. Then add the sausage. Cook, turning occasionally, until cooked through. Add the garlic and cook for about a minute. Add half of the cheese and stir everything together. Then use a spatula to smooth it out into a single layer.
Meanwhile, beat the eggs with salt and pepper in a large bowl. Reduce the heat on the skillet to medium. Pour the eggs into the skillet, making sure they are evenly distributed. Cook until the edges are set. Then scatter the torn basil on top, and then sprinkle the remaining Parmesan cheese. Place in the oven and cook for about 12 minutes. Remove from the oven and make sure the eggs are completely cooked; insert a knife and it should come out clean. Cut into wedges and serve with extra cheese.