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Food
Smoked Turkey Sausage Breakfast Skillet
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Savory eggs, spinach, mushrooms, and cheese cook together in one skillet for a protein-rich breakfast in this Smoked Turkey Sausage Breakfast Skillet.
Smoked Turkey Sausage Breakfast Skillet
This Smoked Turkey Sausage Breakfast Skillet combines the savory goodness of smoked turkey sausage with a medley of fresh vegetables and eggs, all cooked in a single skillet for convenience and flavor fusion. Not only is it a protein-packed meal that provides sustained energy, but it’s also a crowd-pleaser for family breakfasts or brunch gatherings. For more breakfast skillet recipes, try this Skillet Sweet Potato Chicken Hash with Eggs and Eggs Pizzaiola.
Why This Breakfast Skillet Recipe Works
- High Protein: With turkey, cheese, and eggs, this healthy breakfast skillet has 22.5 grams of protein per slice.
- Great for a Crowd: This turkey sausage breakfast skillet is excellent for a crowd. Cut the veggies and sausage the night before and whip it up before your guests arrive.
- Easy to Make: After just a few quick steps, this easy breakfast will be ready to eat. It bakes in less than 12 minutes!
- Perfect to Make Ahead for Meal Prep: This egg dish reheats well, so make it on a Sunday and eat it for breakfasts or lunches for the first half of the week. You can also freeze it for quick meals later on!
Breakfast Skillet Ingredients
- Eggs: You’ll need 10 large eggs for this breakfast skillet.
- Cheese: Use one cup of shredded cheddar cheese.
- Vegetables: Chop baby spinach, dice white mushrooms, and slice scallions.
- Salt and Pepper to season the eggs
- Sausage: Slice smoked turkey sausage into half-moons. I used turkey kielbasa.
How to Make a Breakfast Skillet
- Egg Mixture: Whisk the eggs with a tablespoon of water and stir in the cheese, spinach, salt, and pepper.
- Brown the Sausage in a cast-iron skillet over medium heat. After five minutes, add the mushrooms and scallions and cook until the mushrooms are tender. Remove the pan from the heat.
- Bake: Pour the eggs over the veggies in the skillet and bake at 400°F for 8 to 12 minutes. Once the eggs are set, remove from the oven and slice into six wedges.
Variations
- Meat: Replace smoked turkey sausage with a chicken one or Italian turkey sausage. If you don’t want to use sausage, substitute ground turkey.
- Vegetarian Breakfast Skillet: Omit the sausage.
- Mushrooms: Switch out white button mushrooms with baby bellas.
- Don’t like mushrooms? Skip them and use another vegetable, like bell pepper or zucchini.
- Scallions: Sub chopped onion for scallions.
- Cheese: Swap cheddar with shredded mozzarella or Swiss.
- Seasoning: Add extra spices, like paprika, onion powder, or garlic powder, or dried herbs, like oregano or parsley.
What to Serve with a Breakfast Skillet
Although this dish is called a “breakfast” skillet, it’s good to eat anytime a day. Since there’s so much protein, it’s great on its own, but if you’re serving it to a small group for brunch, below are some extra ideas.
Storage
- Refrigerate this sausage skillet for up to 4 days and microwave it until warm to reheat.
- Freeze the egg slices in a freezer-safe container for up to three months. Thaw them the night before or microwave them straight from frozen for a little longer.
More Egg Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 /6th
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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. Set aside.
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Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat.
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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.
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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.
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Run a knife around the edge of the skillet before slicing. Slice into 6 slices and serve immediately.
Last Step:
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Variations
Meat: Replace smoked turkey sausage with a chicken one or Italian turkey sausage. If you don’t want to use sausage, substitute ground turkey.
Vegetarian Breakfast Skillet: Omit the sausage.
Mushrooms: Switch out white button mushrooms with baby bellas.
Don’t like mushrooms? Skip them and use another vegetable, like bell pepper or zucchini.
Scallions: Sub chopped onion for scallions.
Cheese: Swap cheddar with shredded mozzarella or Swiss.
Seasoning: Add extra spices, like paprika, onion powder, or garlic powder, or dried herbs, like oregano or parsley.
Meat: Replace smoked turkey sausage with a chicken one or Italian turkey sausage. If you don’t want to use sausage, substitute ground turkey.
Vegetarian Breakfast Skillet: Omit the sausage.
Mushrooms: Switch out white button mushrooms with baby bellas.
Don’t like mushrooms? Skip them and use another vegetable, like bell pepper or zucchini.
Scallions: Sub chopped onion for scallions.
Cheese: Swap cheddar with shredded mozzarella or Swiss.
Seasoning: Add extra spices, like paprika, onion powder, or garlic powder, or dried herbs, like oregano or parsley.
Serving: 1 /6th, Calories: 284 kcal, Carbohydrates: 5.5 g, Protein: 22.5 g, Fat: 19 g, Saturated Fat: 8.5 g, Cholesterol: 355.5 mg, Sodium: 547.5 mg, Fiber: 1.5 g, Sugar: 1.5 g
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