Heritage Pork Breakfast Sausage, Soy-Free Pasture-Raised Chicken Eggs, Organic Yellow Onions, Red Bell Peppers

1) Prep (5 minutes)

Heat oven to 375°F.

Slice onions thin.

Dice red bell peppers.

2) Brown the sausage (8–10 minutes)

In an oven-safe 10–12" skillet over medium heat, cook 1 lb breakfast pan sausage until browned and cooked through.

Remove sausage to a bowl (leave a little fat in the pan).

3) Caramelize the onions (15–20 minutes)

Add sliced onions to the same skillet with a pinch of salt.

Cook on medium-low, stirring occasionally, until soft and golden.

If the pan gets dry, add 1–2 Tbsp water to deglaze.

4) Soften the peppers (5 minutes)

Add diced peppers to the onions.

Cook 4–5 minutes until slightly tender.

5) Mix the eggs (2 minutes)

In a bowl, whisk 12 eggs with:

1 tsp kosher salt

½ tsp black pepper

(Optional: ¼ cup milk/cream for extra richness)

6) Combine + bake (18–25 minutes)

Return sausage to the skillet and distribute evenly.

Pour in the eggs and gently stir once to spread ingredients.

Bake at 375°F for 18–25 minutes, until the center is just set (no longer jiggly).

7) Rest + slice (5–10 minutes)

Rest 5–10 minutes.

Slice into wedges and serve.

Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months, wrapping individual servings in plastic wrap if desired.

Thaw breakfast sausage in the refrigerator for 1-2 days before cooking.