Today is the first day of my first Whole30 and my second day of vacation. I can’t even begin to tell you which one excites me more. I slept in and then made this really delicious breakfast bake. I wasn’t expecting to like it because I usually drown my eggs in cheese and ketchup but I really do. I am working on a homemade chicken apple sausage recipe because I can’t find the compliant ones that everybody are talking about and used it here. However, it you didn’t want to make sausage, you could use any meat and combination of vegetables here. The original recipe called for me to saute the vegetables and sausage before adding them to the eggs. I am on vacation. I have movies to watch and relaxing to do. I don’t have time to saute things separately so I just dumped in the raw vegetables and already cooked sausage in with the eggs and it turned out just fine.
Breakfast Sausage Bake
3 cups diced vegetables, like bell pepper, zucchini, and broccoli
1/2 cup chopped chicken apple sausage
2 TBS ghee or coconut oil
Preheat the oven to 350 degrees. Coat the bottom of an 8 x 8 inch glass baking dish with 1 tablespoon of ghee, set aside. Meanwhile, cut the sausage and vegetables into bite sized pieces. In a medium bowl, crack the eggs and whisk until a uniform yellow. Add the vegetable mixture and stir to combine. Pour the mixture into the prepared 8 x 8 greased baking dish. Bake at 350 degrees until baked through, about 20 – 30 minutes.