sausage & pepper breakfast bake

Breakfast makes me squeamish, eggs leave me feeling oogy. During the whole30 I realized eggs are not my friend, we may reconcile one day but are not currently on speaking terms. Breakfast is coffee with almond milk, a banana and a jar of nut butter for dipping. Spoon + nut butter is now a toddler and parent trend. There are certainly worse habits but this is not adequate. When I have my act together, I make breakfast ahead of time. This happens with dreadful irregularity these days. A big pan of (pre)baked sausages and peppers works for busy mornings or last minute lunches. Peppers are the right type of vegetable for my morning palate and I think sausages are great any time of day.

sausage & pepper breakfast bake

2 lbs grain-free sausage of your choice, cut into 1 inch pieces
4 peppers, seeded and roughly cut into 1 inch pieces
1 red onion, sliced
1 tbsp fennel seed
1/2 tsp red pepper flakes (more if you like spice!)
a few sprigs of rosemary, thyme or whichever fresh herbs you have
2 tbsp olive oil
pinch of salt & fresh ground pepper

Preheat oven to 375F.

Combine sausage, peppers, red onion, fennel seed, red pepper flakes, fresh herbs, olive oil, salt & pepper together on large sheet pan. Bake in oven for 40 minutes or until sausages are cooked and vegetables have caramelized. Eat immediately or store in fridge for breakfast reheating.