Bake turkey sausage with eggs, cheddar, and a modest amount of bell pepper for make-ahead portions.
CBy cakes
Servings
8
1 lb Turkey breakfast sausage (bulk, no sugar added)
10 pieces Large eggs
0.5 cup Heavy cream
1.5 cup Sharp cheddar cheese, freshly grated
1 pieces Red bell pepper, finely diced
3 pieces Scallions, sliced
1 tbsp Butter
1 tsp Dijon mustard
1 tsp Smoked paprika
0.5 tsp Garlic powder
0.5 tsp Salt
0.5 tsp Black pepper
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Prep and Cook Filling
1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter.
1 tbsp Butter
2. Brown the turkey sausage in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into small crumbles, until cooked through. Add the bell pepper and half of the scallions and cook 3 minutes until just softened, then stir in the smoked paprika. Drain excess fat if needed and let cool for 5 minutes.
1 lb Turkey breakfast sausage (bulk, no sugar added),
1 pieces Red bell pepper, finely diced,
1.5 pieces Scallions, sliced,
1 tsp Smoked paprika
Assemble
3. Whisk the eggs with the heavy cream, Dijon mustard, garlic powder, salt and black pepper until fully combined.
10 pieces Large eggs,
0.5 cup Heavy cream,
1 tsp Dijon mustard,
0.5 tsp Garlic powder,
0.5 tsp Salt,
0.5 tsp Black pepper
4. Spread the sausage mixture evenly in the prepared dish and sprinkle with two-thirds of the cheddar. Pour the egg mixture over the top, then finish with the remaining cheddar.
1.5 cup Sharp cheddar cheese, freshly grated
Bake and Store
5. Bake for 30 to 35 minutes until the center is set and no longer jiggles and the top is lightly golden. Rest 10 minutes, then sprinkle with the remaining scallions.
1.5 pieces Scallions, sliced
6. Cut into 8 squares. Serve warm, or cool completely and refrigerate in airtight containers up to 4 days, or freeze up to 2 months. Reheat portions in the microwave for 60 to 90 seconds.
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