I found this recipe online and modified it to a lower-carb, grain-free version that works with a paleo plan.
3-4 sausages of your choice.
3 cups of diced butternut squash (about 1/2 of a large one)
1/2 of a medium onion, diced
2 cloves of garlic, minced
1/4 cup of mulled apple cider
1 cup of kale, stems removed
2 tbsp. oregano
1 tbsp. chili flakes
salt and pepper, to taste
Pre-heat oven to 400ºF. Remove the casings from your sausages, break apart and fry them in a skillet on medium heat until they are cooked through (you can just slice them if you prefer to). Set the cooked sausages aside. Using the same skillet on medium heat, add the diced squash, onion and garlic and stir occasionally until the squash is almost cooked through. Add back the cooked sausage, the mulled apple cider and the spices and heat for another 5 minutes. Mix in the kale. Then make three beds for the eggs to sit, then crack and drop them in.
Transfer the skillet to the pre-heated oven for 10-20 minutes (remove as soon as the whites are opaque) let cool slightly, then serve it up!