Low Carb No Egg Breakfast Bake with Sausage and Peppers

Directions

Preheat oven to 450F/230C. Spray a medium-sized baking dish with non-stick spray. Cut away the stem part and cut out seeds of the red and green bell pepper and chop peppers into pieces about an inch across. Put peppers into the baking dish, toss with 1 teaspoon olive oil, sprinkle with Spike Seasoning and fresh-ground black pepper, and put the dish in the oven and bake 20 minutes. While the peppers cook, heat the rest of the olive oil in a non-stick pan, add the sausages and cook over medium-high heat until they’re nicely browned on all sides, about 10-12 minutes. Remove sausage to cutting board, line them up, and cut sausages into thirds. When the peppers have cooked for 20 minutes, add the sausages to the dish and bake 5 minutes more. Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the sausage-pepper combination and put back in oven and broil 1-2 minutes, or until the cheese is nicely melted and starting to brown. Serve hot.