Sausage & Pepper Breakfast Bake
Ingredients
Protein: 1 lb Italian sausage (links or ground), browned and sliced.
Vegetables: 1 large green bell pepper and 1 red bell pepper, diced.
Base: 8 large eggs and ½ cup heavy cream or whole milk.
Cheese: 1 cup shredded sharp cheddar or mozzarella.
Seasoning: ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
Garnish: Fresh parsley or green onions.
Instructions
Prep: Preheat your oven to 375°F (190°C). Lightly grease four to six individual foil tins or a standard muffin pan.
Sauté: In a skillet over medium heat, cook the sausage until browned. Add the diced peppers and sauté for 3–4 minutes until slightly softened. Distribute this mixture evenly among the tins.
Whisk: In a medium bowl, whisk together the eggs, cream, salt, pepper, and garlic powder until smooth.
Assemble: Pour the egg mixture over the sausage and peppers in each tin, leaving a little space at the top. Top each with a generous sprinkle of cheese.
Bake: Place the tins on a baking sheet. Bake for 20–25 minutes, or until the eggs are set in the center and the tops are golden brown.
Serve: Let them cool for 5 minutes. Garnish with fresh herbs and enjoy warm.