Smoked Turkey Sausage Breakfast Skillet

Submitted by Patricia Coldwell

Patricia’s Chef Notes: I have been known to make this for dinner. I added extra veggies and herbs (of course). Very riff-able recipe–feel free to switch out the turkey sausage for pork apple sausage and substitute the cheese and veggies of your choice. Serve with corn muffins, cranberry lemon scones, or other bread of your choice.

Ingredients

10 large eggs
1 cup shredded cheddar cheese
1 cup chopped baby spinach
1 pinch of salt
1 pinch ground black pepper
2 Tablespoons fresh rosemary
10 oz smoked turkey sausage, sliced in half moons (like turkey kielbasa)
4 ounces diced cremini mushrooms
2/3 cup chopped red or yellow pepper
1/4 cup sliced scallions

Instructions

Preheat the oven to 400°F. In a medium-sized bowl, whisk together the eggs and 1 tablespoon water, then stir in the cheese and spinach, salt and pepper, and rosemary. Set aside.
Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat.
Spray with oil then add the sausage slices, cook until browned on both sides, 5 to 6 minutes. Add the mushrooms and scallions and continue cooking, stirring until the mushrooms are tender, about 5 minutes. Remove from heat.
Pour the egg mixture evenly over the sausage and vegetables in the skillet. Bake for 8 to 12 minutes depending on the width of the skillet, or until the eggs are set.
Run a knife around the edge of the skillet before slicing.
Slice into 6 slices and serve immediately.