Sausage, Mushroom & Sage Baked Eggs

2 Aidell’s Chicken & Apple sausages
6 eggs
8 -10 sage leaves
1 clove garlic, minced
1 cup sliced mushrooms
2 tbsp olive oil

Preheat oven to 400. Heat 1 tbsp oil in a pan and cook the sausages until browned, turning occasionally. Remove and allow to cool slightly. Add the remaining oil, garlic, and mushrooms to the pan and cook for about 5-7 minutes or until the mushrooms are browned and soft. FInely chop 4 sage leaves, chop the sausages and stir into the mushroom mixture. Mist 6 individual ramekins or 6 muffin tins with oil. Spoon the sausage mixture evenly into the tins and press down gently. Crack an egg onto each, season lightly with salt and pepper, and top with a sage leaf. Bake for about 13-15 minutes for a slightly runny egg. Feel free to scramble the eggs before you pour them in if that's how you like them! Serve with sautéed spinach or broccoli.