Sausage, Mushrooms, and Feta Baked with Eggs

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
• Fresh-ground black pepper to taste
• Sliced green onions

Directions

1. Set the oven to 375F/190C. Coat a 9-inch x 11-inch casserole dish with nonstick spray.
2. Warm a small amount of olive oil in a nonstick skillet over medium-high heat. Slice each sausage link into halves or thirds, then cook the pieces until they have a light brown color. Transfer the sausage to the prepared casserole dish.
3. If the skillet needs it, rinse it out, then add another small drizzle of olive oil. Cook the mushrooms until they have softened and begun to brown.
4. Scatter the mushrooms over the sausage in the casserole dish. Add the crumbled feta and green onions.
5. Whisk the eggs together with the milk, half and half, or cream, then pour the mixture over everything in the dish. Sprinkle with Spike Seasoning and add black pepper if you’d like. Use a fork to gently nudge the ingredients around so they’re spread through the eggs.
6. Bake for 30-40 minutes, until the eggs have firmed up and the top is just beginning to take on a little color. The casserole shown was baked for about 36 minutes. Serve hot.
7. Leftovers can stay in the fridge for at least a week and reheat quickly in the microwave. Don’t warm them too long, or the eggs can turn rubbery.