NUTRITION

SERVINGS

INGREDIENTS

2 links chicken sausage

2 large eggs

0.5 cup liquid egg whites

0.5 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken sausage into 1/2-inch thick rounds and place them directly onto the prepared sheet pan.

• 3

  Add the diced red bell peppers and red onions to the pan with the sausage.

• 4

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and garlic powder.

• 5

  Toss the ingredients together with your hands or a spatula until evenly coated, then spread them out into a single layer.

• 6

  Roast in the oven for 12 minutes until the vegetables are tender and the sausage is lightly browned.

• 7

  While the vegetables roast, whisk the large eggs and liquid egg whites together in a medium bowl until well combined and frothy.

• 8

  Remove the pan from the oven and carefully pour the egg mixture over the roasted sausage and vegetables.

• 9

  Return the pan to the oven and bake for an additional 5 to 7 minutes, or until the eggs are just set and no longer liquid.

• 10

  Use a spatula to gently break up and scramble the eggs directly on the pan, garnish with chopped fresh parsley, and serve immediately.