Big Family-Style Breakfast Sheet Pan
It’s that time of year where you may have weekend guests, which means lots of hungry people waking up at your house.
That’s just a regular day at our house with 6 kids, my mother who lives with us, Jason, & myself….oh 3 dogs as well 
. So I’m very “practiced-up” on getting a BIG hearty breakfast for lots of people on the table as easily as possible.
This combo is SUPER TASTY and protein-packed! You can throw whatever veggies you have on hand in there to roast; I had peppers and mushrooms – SO GOOD with the Italian seasoning & sausages!
So is Sausage Healthy?!
Can sausages be included as part of a healthy lifestyle? Absolutely! Especially if you know what to look for:
A very easy rule to follow is to choose sausage with the fewest ingredients, those are usually the healthiest choices.
I always read the ingredients carefully and choose based on that combined with what’s on sale.
It’s a good idea to always check the packaging and look at the sodium content. Ideally, choose the sausage with the lowest amount.
I try to buy chicken or turkey sausages that are mostly the actual chicken or turkey meat, gluten-free, nitrate-free, no added sugar, and no weird stuff in general.
There are actually quite a few good options these days! If you need help be sure to ask your butcher for a recommendation.
Rachel’s notes:
Use ANY milk of your choice. My personal favorite for this recipe is unsweetened cashew milk or unsweetened coconut milk. Unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you like and have on hand.
Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
8-10 servings
Ingredients:
- 16 oz button mushrooms
- 16 oz nitrate-free cooked sausage, sliced into 1/2″ pieces
- 3 bell peppers, seeded and coarsely chopped
- 1 red onion, coarsely chopped
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 2 Tbsps olive oil or avocado oil divided
- 12 eggs
- 1/4 cup milk of choice
- 2 tsps ground mustard powder
- sea salt and ground pepper, to taste
- 1 cup freshly-shredded cheddar cheese
- freshly chopped parsley or chives
Instructions:
Preheat your oven to 400 degrees f. and line a large baking sheet pan with parchment paper.
On your prepared sheet pan, add the mushrooms, sausage, peppers, red onion, then sprinkle everything with garlic powder and Italian seasoning.
Drizzle with 1 tablespoon of your oil and toss well to evenly coat everything.
Arrange in a single layer and roast for 13-15 minutes, or until veggies are tender and sausage is golden-brown and hot.
Meanwhile, in a large bowl, whisk the eggs together with your milk of choice, mustard powder, and a pinch of sea salt and pepper.
Preheat a large skillet and drizzle with your remaining tablespoon of oil.
Add the beaten eggs and cook until just scrambled.
Once the veggies and sausage are finished roasting, remove them from the oven. Top
with your scrambled eggs (evenly distributed throughout) and shredded cheese.
Return sheet pan to the oven for 3-5 minutes more, just until the cheese is nice and melty.
Sprinkle with chopped parsley or chives and serve while hot.
Enjoy!
Rachel
Ingredients
- 16 oz button mushrooms
- 16 oz nitrate-free cooked sausage, sliced into 1/2" pieces
- 3 bell peppers, seeded and coarsely chopped
- 1 red onion, coarsely chopped
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 2 Tbsps olive oil or avocado oil divided
- 12 eggs
- 1/4 cup milk of choice
- 2 tsps ground mustard powder
- sea salt and ground pepper, to taste
- 1 cup freshly-shredded cheddar cheese
- freshly chopped parsley or chives
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet pan with parchment paper.
- On your prepared sheet pan, add the mushrooms, sausage, peppers, red onion, then sprinkle everything with garlic powder and Italian seasoning.
- Drizzle with 1 tablespoon of your oil and toss well to evenly coat everything.
- Arrange in a single layer and roast for 13-15 minutes, or until veggies are tender and sausage is goldenbrown and hot.
- Meanwhile, in a large bowl, whisk the eggs together with your milk of choice, mustard powder, and a pinch of sea salt and pepper.
- Preheat a large skillet and drizzle with your remaining tablespoon of oil.
- Add the beaten eggs and cook until just scrambled.
- Once the veggies and sausage are finished roasting, remove them from the oven. Top
- with your scrambled eggs (evenly distributed throughout) and shredded cheese.
- Return sheet pan to the oven for 3-5 minutes more, just until the cheese is nice and melty.
- Sprinkle with chopped parsley or chives and serve while hot.
- Enjoy!
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