Instructions

• Preheat oven to 375°F (190°C). Spray a 9" x 11" casserole dish with nonstick spray.
• Cut each turkey breakfast sausage link into halves or thirds.
• Heat about 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the sausage pieces and brown lightly on all sides (about 5–7 minutes).
• Transfer the browned sausage to the prepared casserole dish.
• If the skillet is dry, add the remaining 1 teaspoon olive oil (use more only if needed). Add the sliced mushrooms and cook over medium-high heat, stirring occasionally, until softened and starting to brown (about 5–7 minutes).
• Spread the cooked mushrooms evenly over the sausage in the casserole dish. Sprinkle the 3/4 cup crumbled feta cheese over the mushrooms. Add sliced green onions if using.
• In a bowl, beat the 8 eggs with the 2 tablespoons cream until combined. Stir in the 1 teaspoon Spike Seasoning and fresh-ground black pepper to taste.
• Pour the egg mixture evenly over the ingredients in the casserole dish. Use a fork to gently stir once or twice so the ingredients are evenly distributed, if desired.
• Bake in the preheated oven for about 30–36 minutes, until the eggs are set and the top is just beginning to brown. A knife inserted near the center should come out mostly clean.
• Let the casserole rest about 5 minutes before serving. Refrigerate leftovers and reheat briefly in the microwave when ready to serve to avoid overcooking the eggs.