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Big Family-Style Breakfast Sheet Pan

Servings: 8 -10

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!