Low-Carb Italian Sausage and Sweet Mini-Peppers Breakfast Bake

Ingredients

• 5 links uncooked sweet turkey Italian Sausage
• 2 tsp. + 2 tsp. olive oil
• 1 1/2 cup cottage cheese, rinsed with cold water and well-drained
• 1 cup sliced Sweet Mini Peppers
• 1/4 cup sliced green onions, plus more for garnish if desired
• 1 cup grated Mozzarella cheese
• 1 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 10 eggs, well beaten
• 1/4 cup coarsely grated Parmesan cheese for the top, optional but good

Directions

1. Preheat the oven to 375F/190 C. Warm 2 tsp. olive oil in a large frying pan, then squeeze the sausage from the casings into the pan. Cook it over medium-high heat, crumbling it with a turner or an old-fashioned potato masher as it goes, until the meat is well browned. Turkey sausage gives off liquid as it cooks, so let that moisture cook away before you look for browning.
2. As the sausage cooks, spoon the cottage cheese into a fine-mesh strainer. Rinse it under cold water, then leave it to drain thoroughly.
3. Trim the ends from the Sweet Mini Peppers. Use a sharp spoon to scrape away the seeds and membranes, then slice the peppers into rounds. Slice the green onions as well.
4. Once the sausage has browned, coat a 9.5 " x 11″, or similar size, glass casserole dish with non-stick spray. Transfer the sausage to the dish.
5. Add the other 2 tsp. olive oil to the same frying pan used for the sausage. Stir in the sliced mini-peppers and cook for 2-3 minutes, just until they begin to soften and pick up a little flavor from the pan.
6. Scatter the peppers over the sausage in the casserole dish, then spoon the drained cottage cheese over the top.
7. Add the grated Mozzarella and sliced green onions to the casserole dish. Sprinkle with Spike Seasoning and black pepper.
8. Crack the eggs into a bowl and beat them well, until the yolks and whites are fully blended. Pour the eggs over everything in the dish. With a fork, gently mix so the ingredients are evenly distributed, then sprinkle with the coarsely grated Parmesan if you’re using it.
9. Bake for 35-40 minutes, until the breakfast bake is fully set and the top has begun to brown.
10. Serve hot, with extra sliced green onions on top if desired. A spoonful of sour cream on each serving is good too.