Ingredients
- 10 large eggs
- 1 lb halal-certified turkey, chicken, or beef breakfast sausage
- ½ cup whole milk
- 1 tbsp olive oil, if needed
- ½ medium yellow onion, diced
- 1 red bell pepper, diced
- 1 small green bell pepper, diced
- 2 cups fresh baby spinach
- 1½ cups shredded cheddar cheese, divided
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp sliced green onions, optional
- Chopped fresh parsley, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a 10- to 12-inch oven-safe skillet over medium heat.
- Add the breakfast sausage and cook for 6–8 minutes, breaking it into small crumbles, until browned and fully cooked. Drain excess fat if necessary.
- Add the onion and bell peppers. Cook for 4–5 minutes until slightly softened.
- Add the spinach and cook for 1–2 minutes, until wilted. Spread the sausage and vegetables evenly across the skillet.
- In a large bowl, whisk the eggs, milk, garlic powder, smoked paprika, salt, and black pepper.
- Stir 1 cup of cheddar cheese into the egg mixture.
- Reduce the skillet heat to low and pour the egg mixture evenly over the sausage and vegetables.
- Cook for about 2 minutes, just until the bottom edges begin to set.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Transfer the skillet to the oven and bake for 18–22 minutes, or until the center is set and reaches 160°F.
- Let rest for 5 minutes before slicing. Garnish with green onions or parsley and serve warm.
Notes
Use an oven-safe skillet. For a halal-friendly recipe, use halal-certified breakfast sausage and check the cheese ingredients. Avoid overbaking the eggs; remove the skillet once the center is set and has reached 160°F.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American