This hearty, one-pan meal is packed with protein and flavor. Using a cast-iron skillet ensures a perfectly browned crust and even cooking.
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Servings: 4-6
Ingredients
- 8 large eggs
- 1/2 cup milk (or heavy cream for a richer texture)
- 1/2 lb (225g) ground sausage (breakfast sausage or Italian sausage)
- 1 cup bell peppers, diced (red and green)
- 1/2 medium onion, finely chopped
- 1 cup fresh spinach or diced zucchini (optional)
- 1 1/2 cups shredded cheese (Cheddar, Monterey Jack, or Mozzarella)
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in half of the shredded cheese.
2. Cook the Filling
Place a 10-inch cast-iron skillet over medium-high heat. Add the sausage and cook until browned, breaking it into small crumbles. Remove the sausage from the pan and set aside, leaving a bit of the fat in the skillet (add a splash of olive oil if needed).
3. Sauté the Vegetables
Add the onions and peppers to the skillet. Sauté for 4–5 minutes until softened. If using spinach, add it at the last minute just until wilted. Stir the cooked sausage back into the pan and spread everything in an even layer.
4. Add the Egg Mixture
Reduce the heat to medium-low. Pour the egg mixture over the sausage and vegetables. Let it cook undisturbed for 2–3 minutes on the stovetop until the edges start to set.
5. Bake
Sprinkle the remaining cheese over the top. Transfer the skillet to the preheated oven. Bake for 12–15 minutes, or until the center is set and the top is golden brown and slightly puffy.
6. Serve
Remove from the oven (be careful, the handle is hot!) and let it cool for 5 minutes. Slice into wedges and serve warm.
Quick Tips:
- Low-Carb Version: This recipe is naturally low-carb and keto-friendly.
- Customization: You can swap the sausage for bacon or ham, or keep it vegetarian by adding mushrooms and broccoli.
