Italian Sausage & Peppers Breakfast Bake | PALEO, Whole30

Servings:

Calories: 532kcal

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.

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:
- non-stick sauté pan (I like this one that's non-toxic)
- 9 x 13" baking dish (this one is awesome with a matching lid for storing)
- mixing bowl
- chopping knife
- cutting board (love this one with interchangeable mats)