Recently, I was craving an egg bake, but didn’t want the 50-minute wait for making our favorite egg bake dish.
So instead, I improvised with the veggies & Italian turkey sausage we had on hand. 15 minutes later, breakfast was ready.
Skillet Egg Bake
- 1/4 lb. Italian sausage, browned
- 4 oz. mushrooms, sliced
- 1/2 C baby carrots
- 1 medium red bell pepper, sliced
- 1/2 C broccoli florets
- 4 eggs
- 1 tsp. parsley
- 1 tsp. basil
- 1/4 C milk
- salt & pepper, as desired
- 1/4 C extra sharp cheddar cheese
Begin by sautéing the veggies until crisp tender. Then, add in the pre-ground Italian sausage. To make this dish even easier, use leftover steamed veggies and ground sausage! Just reheat in a large and deep skillet.
Mix together the 4 eggs along with 1 tsp. each basil and parsley. Sprinkle with salt & pepper.
Add in 1/4 C milk. Stir well.
Spread the veggies & meat evenly over the bottom of the skillet. Then, pour the egg mixture over the top of the veggies in the skillet.
Cover and cook the eggs over medium heat for 5ish minutes, or until the eggs are cooked through.
Sprinkle the cheese over the top of the veggies & eggs.
Cover and allow the cheese to melt.
Cut into quarters & serve.