Sausage & Pepper Sheet Pan Eggs
2 Green Peppers, Chopped
1 Large White Onion, Chopped
1.5 lbs. Spicy Italian Sausage, Removed From Casing
Salt & Pepper
2 Dozen Large Eggs
¼ Cup Unsweetened Almond Milk
3 Tomatoes, Sliced
5oz. Package Baby Arugula
1 Avocado, Cut into Chunks
Preheat your oven to 450°F and heavily grease your sheet pan with coconut oil. Add a glug of olive oil to medium non-stick pan and heat on medium high. Once hot, crumble sausage in pan and sauté until cooked through. Using a slatted spoon, remove the sausage from the pan and place on a paper towel lined plate. Remove all but 2 tablespoons of the rendered fat from the pan and place back over medium high heat. Add your onions and peppers, season with salt and pepper and sauté until tender. Remove from the pan and set aside.
In a large bowl, whisk eggs and almond milk together and season with salt and pepper. Add your peppers, onions, and chorizo to the egg mixture giving it a good stir, and then add the mixture to your sheet pan. Cook for 15-17 minutes until the eggs are set. Top with arugula and sliced tomatoes and serve. For meal prep, cut into squares with a pizza slicer and place into a large plastic container. When ready to eat, top with arugula, avocado, and tomatoes.