One of my very favorite pre-Paleo and caring much about what I ate meals was hands down sausage & peppers.  I’ve got quite a bit of Italian blood running through me, so I blame that for my addiction to garlic & marinara sauce.
 
My back-then version of the dish of course included a toasty ciabatta roll drizzled with EVOO and stuffed with roasted garlic, and the whole thing was topped with some sort of cheese.  So… not Paleo.
 
But the great thing about turning your diet into a lifestyle is finding ways to pick out the flavors that really mattered in your old dishes, and updating them.  So although bread & cheese is pretty amazing- the flavor was all about that garlic, the spicy marinara sauce, the sweet Italian sausage, and those amazing peppers & onions.  

 
So I’ve made that old favorite into a basic dish sans bread & cheese, and serve it skillet style.  It’s also pretty dang good over spaghetti squash.  But my new favorite comes breakfast style:  baked into a casserole!
 
The zesty Italian flavors are still there, and it’s even got some starchy, extra filling vibes brought to you by some buttery gold potatoes.  I also love how filling this dish is- with tons of protein and some good carbs to get you going for the day.  This makes the most amazing brunch- and I’ve loved it as a “meal prep” dish to get me throughout the week.
 
 
You can cook this up as stated below, let it cool, then slice it into individual portions to refrigerate or freeze.  Reheat & put it over some arugula, maybe slather a little marinara on top:  Italian-style deliciousness to get you through the work week!
 
Enjoy!
 

 

Print Recipe

Italian Sausage & Peppers Breakfast Bake | PALEO, Whole30

Servings: 4
Calories: 532kcal

Ingredients

  • 10-12 oz sweet Italian Sausage*
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 white onion, diced
  • 1 1/2 tsp minced garlic
  • 1-2 cups gold potatoes, diced
  • 1 1/2 tsp Italian seasoning blend
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 14.5 oz can diced tomatoes, drained
  • 10 eggs, whisked
  • 1/4 cup coconut or almond milk
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 375ºF.  Line a baking dish with parchment paper, or use the olive oil to grease it well.
  • Heat 1 Tbsp of olive oil in a pan over medium heat.  Add the diced potatoes and sauté until they begin to soften & get some golden color, about 5 to 7 minutes.  Transfer to the baking dish.
  • Add the vegetables (bell peppers, onion, garlic) to the pan and sauté until just softened, about 3 minutes.  Transfer to the baking dish, over top of the potatoes.
  • Add the sausage to the pan, and cook until browned.  Transfer to the baking dish.
  • To the baking dish, add the diced tomatoes.  Stir the mixture of potatoes, vegetables, sausage, and tomatoes to combine.
  • In a large mixing bowl, whisk the eggs with milk and spices.  Pour over top of the meat & vegetable mixture.
  • Transfer to the oven and bake for 30 to 35 minutes, or until the eggs are fully set.
  • Slice into 8 servings, and serve hot over arugula or your choice of greens.

Notes

  • If you’re making this dish on a Whole30, double check the following for compliant ingredients:  sausage, diced tomatoes, coconut/almond milk.
  • For freezing:  bake as directed, then cool the dish to room temperature.  Individually wrap portions and freeze.  Reheat in the microwave as you’re ready to eat.
  •  Italian seasoning blend
  • Tools Used:

Nutrition

Calories: 532kcal | Carbohydrates: 20g | Protein: 27g | Fat: 38g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 463mg | Sodium: 1700mg | Fiber: 4g | Sugar: 5g
Filed   breakfast, one dish meals, Whole 30