In an oven-safe skillet, sauté sausage until cooked through. Remove sausage from pan (leave some grease in the skillet, do not train completely), and set aside.

Meanwhile, chop the onions, peppers, and mushrooms into bite-sized pieces. Sauté in skillet until softened and onions are somewhat translucent.

Mix in the cooked sausage, and add salt, pepper, red pepper flakes, and mix well. Create 6 little wells throughout the skillet (if you want - this is optional). If the skillet is dry, add a little coconut oil to the wells.

Carefully break the eggs, one by one, into a bowl and pour into wells in the skillet.

Bake on 375ºF for 15-20 minutes, or until the egg whites are set an the yolks are still runny. (or longer if you don't like over-easy eggs.)