This savory one-skillet breakfast is loaded with tons of veggies. Scrambled eggs, turkey sausage, spinach, mushrooms, onions, colorful bell peppers, cumin, garlic, and basil. This is an easy, versatile recipe that you can swap out ingredients per your liking. It is perfect for Sunday brunch or when you have unexpected weekend guests. To finish this flavorful dish, top with fresh avocado slices, salsa, ketchup or hot sauce.
Recipe adapted from Gluten Free Dairy Free Cookbook by Danielle Fahrenkrug, page 23.
We started a Sunday brunch routine at our house several months ago. I love it. Everyone comes with messy hair, and cozy pajamas, and there are always mimosas for Mom and Dad. Because Sunday brunches follow Family Date Night Dinners (the night prior), I always look for delicious, quick, compliant recipes that I can make with little effort. This easy, hearty, skillet breakfast is pretty hands-off. You can sip your coffee (or mimosas) while you sauté your sausage and veggies. The scrambled eggs are cooked to perfection in a separate skillet and gently folded in just before serving. This recipe makes 4 servings.
Let’s get cooking!
4 ounces of turkey Italian sausage, casing removed and crumbled
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2-3 tablespoons extra-virgin olive oil, divided
1 small onion, chopped fine
1 cup of colorful bell peppers, chopped (I used, green, orange and yellow)
1 green onion, white and green parts, thinly sliced
2 cups of diced mushroom
2 cups of baby spinach, roughly chopped
2 tablespoons non-dairy milk (I used almond milk)
1 tablespoon of fresh basil (I used basil paste)
Fresh avocado slices or my Freezer Friendly Guacamole for topping (optional)
Hot sauce for topping (I used Frank’s Red Hot)
How to make:
Please sure to reference Gluten Free Dairy Free Cookbook by Danielle Fahrenkrug, page 23 for the complete recipe and instructions.
Heat a large skillet (I used a 13” cast iron) to medium-high heat.
Add 1 tablespoon of olive oil.
When hot, add the turkey sausage and cook for 5-7 minutes, breaking into pieces with a wooden spatula.
When sausage is cooked through, add cumin, garlic, onion, peppers, and scallion to the skillet.
Cook for 5-10 minutes until peppers and onions are tender. Add in more oil if necessary.
Add the mushrooms and spinach. Sauté for 4-5 minutes until the mushrooms are soft and the spinach is wilted. Add in 1 tablespoon of freshly chopped basil or basil paste. Add salt and pepper to taste. Season with salt and pepper.
In a large bowl, whisk the eggs and milk with salt and pepper. Be sure to get some air flowing through the eggs to make them fluffy.
In a medium skillet (I used an 8” cast iron) heat the remaining tablespoon of oil over medium-low heat. Add the eggs and let them sit about a minute before stirring. Then with a wooden spoon or spatula gently stir the eggs constantly until they are fully cooked.
Remove from the heat and gently fold the eggs into the sausage and vegetable mixture.
Divide among 4 serving bowls.
Top with avocado slices, salsa, ketchup, or hot sauce if desired.
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Pro tip: I chop all the veggies the night before and put them in the fridge. The next morning, I heat a large cast iron skillet to medium-high heat. I add the olive oil and cook the sausage and cumin until it is browned. Then I dump in the veggies and cook them for about 10-15 minutes until everything is browned and tender.