Keotgenic Diet Breakfast Recipe – Low-fat Sausage Pepper Bake

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Low Carb No Egg Breakfast Bake with Turkey Breakfast Sausage and Peppers

1 large green bell pepper, chopped
1 large red bell pepper, chopped
(or use any color of peppers you prefer)
1 tsp. + 1/2 tsp. olive oil
Spike Seasoning to taste (or use any all-purpose seasoning mix that you like the flavor of)
fresh-ground black pepper to taste
12 links (about 10 oz.) turkey breakfast sausage links
(I used Low-Fat and Pre-Cooked Jimmy Dean Turkey Breakfast Sausage)
1/2 cup low-fat Mozzarella, grated

(Makes 4 servings)

Start by cutting up a red bell pepper and a green bell pepper into pieces about an inch across.

Put peppers into a sprayed baking dish, toss with a little olive oil, Spike Seasoning, and black pepper and start to roast in a hot oven at 450F for 20 minutes.  You can use another all-purpose seasoning blend if you don’t have Spike.

Jimmy Dean Low-Fat and Pre-Cooked Turkey Breakfast Sausage.
Both low-fat and flavorful.  This brand is pre-cooked, if you buy uncooked turkey breakfast sausage you’ll need to cook it longer.

Heat a bit of oil in a non-stick pan and brown the sausage until they’re nicely browned on all sides, about 10-12 minutes.

Then cut up the sausage, combined the sausage and peppers and cooked them for 5 more minutes in the oven.

Turn the oven to BROIL and sprinkle the low-fat mozzarella over the top of the sausage-pepper mixture.

Broil until the cheese is all melted and starting to brown, about 2 minutes.

Test for temperature and enjoy! (Save leftovers in Tupperware to reheat)

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