Sausage, Mushrooms, and Feta Baked with Eggs
This Sausage, Mushrooms, and Feta Baked with Eggs is a delicious breakfast treat! A savory dish packed with flavor and comfort perfect for any occasion.
Servings: 4 servings
Ingredients
- 14 oz turkey breakfast sausage links
- 16 oz sliced mushrooms
- 2 tsp olive oil (or more depending on your pan)
- 3/4 cup crumbled feta cheese
- 8 eggs (well beaten)
- 2 T cream
- 1 tsp Spike Seasoning (or any all-purpose seasoning blend that’s good with eggs)
- Fresh-ground black pepper (to taste)
- Sliced green onions (optional, but good)
Instructions
- Begin by slicing the turkey breakfast sausage into bite-sized pieces. Clean and slice the mushrooms, and set them aside. Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced turkey breakfast sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set aside. In the same skillet, add the sliced mushrooms and sauté until tender, approximately 5-6 minutes.
- Once the mushrooms are cooked, return the sausage to the skillet. Stir in the crumbled feta cheese and season with Spike seasoning and fresh-ground black pepper.
- In a mixing bowl, whisk together the beaten eggs and cream until well combined. Pour the egg mixture over the sausage, mushroom, and feta mixture in the skillet. Gently stir to evenly distribute the ingredients.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
- Once baked, remove the dish from the oven and allow it to cool slightly. If desired, sprinkle sliced green onions on top. Cut into wedges and serve warm.
Equipment
- Oven-safe Skillet
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
Notes
- For a vegetarian version, swap turkey sausage for plant-based sausage.
- Use egg whites for a lighter option.
- Store leftovers in an airtight container for up to 3 days.