Spicy Chicken Italian Sausage with Roasted Veggies + Herb Scrambled Eggs

 
SPICY CHICKEN ITALIAN SAUSAGE BREAKFAST
SERVES 4-6
 
  • 4-6 organic spicy chicken sausage links
  • 2 tablespoons olive oil
  • 3 assorted bell peppers thinly sliced (I prefer red, yellow and orange)
  • 1 large yellow onion cut in wedges
  • 1 fennel bulb (core removed) sliced thinly (optional)
  • 3 garlic cloves minced
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds
  • Kosher salt
  • 6 basil leaves chopped (reserve)
 
TO MAKE IT
NOTE: this recipe has been revised from the video for easier preparation and prep time which is always important in our busy lives.
 
  1. On a large sheet pan lay parchment paper to size and arrange the the sausage links on the pan leaving space in between the links.
  2. Add the peppers, onion, fennel if using, garlic and seasonings between the sausage. Do not crowd.
  3. Sprinkle with salt and pepper and fennel seeds.
  4. Yukon gold potatoes (diced) may be added as well at this time.
  5. Drizzle olive oil lightly over the pan to coat the vegetables and potatoes if using.
  6. Bake at 350 degrees for 20-30 minutes until roasted.
  7. Remove sausages set aside, let rest 5 minutes.
  8. Slice on the diagonal and arrange on a platter with the vegetables and potatoes and serve.

HERB SCRAMBLED EGGS
Serves 4-6
 
  • 10 extra-large eggs
  • 6 tablespoons organic half and half
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons minced chives
  • 2 tablespoons minced basil
  • 2 tablespoons ghee
 
DIRECTIONS:
  1. In a large bowl, whisk together the eggs, milk, salt and pepper and all the herbs.
  2. Melt the ghee in a large non-stick sauté pan.
  3. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness.
  4. Taste for seasonings.
  5. Serve hot.