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. It’s also great to make ahead for the week! For more breakfast skillet recipes, try this Skillet Sweet Potato Chicken Hash with Eggs and Eggs Pizzaiola.
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
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.
Fresh berries or other fruit Lemon Blueberry Sheet Pan Pancakes Baked Oatmeal with Pears and Bananas Lemon Cranberry Scones Cheddar Biscuits Kale and Brussels Sprout Salad
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
Breakfast Casserole with Spinach and Sausage Swiss Chard Frittata Breakfast Strata with Sausage and Mushrooms Crustless Sausage and Spinach Quiche High-Protein Zucchini Omelet
