Friday, February 28, 2014

Sausage, Mushrooms, and Feta Baked with Eggs

Sausage, Mushrooms, and Feta Baked with Eggs
How about turkey breakfast sausage, sauteed mushrooms, and Feta, with a few eggs holding it together?

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  This is one of the recipes I got infatuated with after I discovered my now-favorite turkey breakfast sausage, and I loved this combination.)

I love eggs for breakfast, especially things like egg muffins and breakfast casseroles that keep in the fridge and are easy to pop into the microwave for a quick breakfast.  Technically this recipe is probably a breakfast casserole, but I didn't call it that because my breakfast casseroles are mostly eggs, baked with other ingredients mixed in.  This dish is turkey breakfast sausage, sauteed mushrooms, and Feta cheese baked with just a little egg to hold it together, so that the emphasis is on the other ingredients and not so much on the eggs.  (And if you want to see why I updated the photo in 2011, scroll down past the step-by-step photos to see the original picture!)

Before I discovered Jimmy Dean's Low-Fat and Pre-Cooked Turkey Breakfast Sausage, I used to make this with a higher-fat sausage that I would simmer in water for a few minutes before browning to remove some of the fat.  I'm glad I can skip that step now, but if you can't find a low-fat type of sausage it's still a good trick. 

The original recipe used 14 links of sausage, but since the Jimmy Dean Turkey Sausages come in packs of 6, I just used 12 this time.  (I also increased the mushrooms from the original recipe.)

I cut the sausages in half and browned them for a few minutes.

Heat olive oil in another large heavy frying pan, then saute mushrooms until they're softened and starting to brown, about 8-10 minutes.

Spray a 9 x 11 casserole dish with nonstick spray, then layer the sauteed mushrooms and then the browned sausages.

Crumble the feta over the top of the mushrooms and sausages.

Beat the eggs with milk and Spike Seasoning (or use any type of spice mixture that's good with eggs if you don't have Spike.)

Pour eggs over, then arrange the sausages so they are nicely distributed in the dish.

Bake 30-40 minutes, or until the eggs are set and the top is starting to lightly brown.  Here's how it looks right when it comes out of the oven, but the eggs will settle down a little as it cools.

And as promised, here's the one and only original photo from this recipe back in 2006!


Sausage, Mushrooms, and Feta Baked with Eggs
(Makes 6 generous servings or 8 small servings, recipe created by Kalyn.)

Ingredients:
12-14 oz (12-14 links) turkey breakfast sausage
16 oz. sliced mushrooms (I buy the pre-sliced mushrooms for this)
1-2 tsp. olive oil, depending on your pan
1/2 - 3/4 cup crumbled feta cheese
8 eggs, well beaten
2 T half and half or milk (use milk for South Beach Diet)
1 tsp. Spike Seasoning (Use any all-purpose seasoning blend that's good with eggs if you don't have Spike.)

Instructions:
Preheat oven to 375F/190C. Spray 9" X 11" casserole dish with nonstick spray.

(If you don't find low-fat turkey sausage, you can put the sausage in pan with small amount of water and simmer about 10 minutes to cook out some of the fat. Remove sausage, and drain well.)  Cut each piece of sausage in half or thirds, then brown sausage lightly in frying pan.  In separate pan,  heat olive oil and then saute mushrooms until they're softened and starting to brown.

In casserole dish, put sauteed mushrooms, then sausage, then crumbled feta cheese.  Beat eggs with half and half or milk and Spike seasoning and pour eggs over the other ingredients, arranging sausages so they are evenly distributed throughout the dish.

Bake 30-40 minutes, until eggs are well set and barely starting to brown on top.  (I baked the one in these photos for about 36 minutes.  Serve hot.

This can be frozen, but nowdays I'm more likely to just store it in the refrigerator and reheat in the microwave.  Be careful when reheating not to overcook. If you do freeze it, for best results, thaw in refrigerator before heating in microwave.  If it's been frozen, I like to wrap in paper towels when reheating to absorb any moisture.


South Beach Suggestions:
Use the lowest fat turkey sausage you can find for this, or simmer in water to remove some of the fat.  Feta is a lower-fat cheese, but don't use more than the 1/2 -3/4 cup of Feta suggested.  With those cautions, this would be a great breakfast for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Breakfast Ideas with Feta Cheese
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.) 

Crustless Spinach, Onion, and Feta Quiche from Baking Bites
Mushroom and Feta Breakfast Casserole from Kalyn's Kitchen
Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta from Kalyn's Kitchen
Turkish Feta and Parsley Eggs from Morsels and Musings
Feta Cheese and Avocado Mini-Frittata for Two from Kalyn's Kitchen
Scrambled Eggs with Garlic, Basil, and Feta from Amanda's Cookin'
Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano from Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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44 comments:

  1. Yummy photo Kaylyn! I really appreciate your low-carb philosophy and come to your site often for encouragement and education - to say nothing of the wonderful recipes. I've recently been reading up on high fructose corn syrup, which, it seems, is in EVERYTHING, and is very high on the glycemic index. Then looked on the back of my Land O'Lakes Fat Free 1/2 & 1/2 carton and there it was. I use FF 1/2 & 1/2 to lower my fat intake but after reading how the corn syrup acts in one's body, I may have to give it up. Any comments?

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  2. Christine, I use regular half and half for the most part. I did used to buy the fat free, but quit buying it for exactly that reason. I mainly use it in coffee, so I'm not that worried about the fat. I would rather have fat than the HFCS for sure.

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  3. Ohhh this made my mouth water, it looks so good! I bet the feta cheese gives it a really nice lil zing.

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  4. I love feta with eggs! Another yummy recipe, Kalyn!

    PS: HFCS = evil! ;-)

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  5. Love the feta--nice idea. Interesting about the ff half & half--have to check on that. Very delicious photo.

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  6. Kalyn--Your photos are always so great!

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  7. yeah, i could definitely go for that. that looks really good!

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  8. Great recipe. Thank you. I love being able to make something that will cover us for a few days. I just don't have time to make an egg breakfast every morning otherwise. So, this is perfect.

    I added some bell pepper to this one. And, I made the sausage with bulk sausage, half spicy and half turkey. Turned out perfect. I appreciate your site!

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  9. Anonymous sounds good with bell pepper added. Glad you liked it.

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  10. Kalyn, I just discovered your site this week and I love it! Today I made this egg dish and loved it. I am so excited that I can make this on the weekend and freeze the rest to eat during the week. Thank you for such great recipes.

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  11. I just found your website Kalyn and I can't wait to try out some of your recipes! Thank you so much for taking the time to share your knowledge with us!

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  12. It's fun to revisit both recipes and photos. You've come a long way in your photography, and the recipe still looks as delicious as ever.

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  13. This looks so good! I eat feta with my scrambled eggs all the time so this looks great!

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  14. Kalyn,
    I just loved this recipe. I have done similar ones (with asparugus and ricota) and I find this way of baking the eggs just marvellous.

    I'm defenitly going to try this one :)

    Big kiss

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  15. This is my kind of food and it looks delicious - especially like the use of feta.

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  16. This looks delicious. Perfect for serving a crowd or portioning out for the freezer! You had me at feta.....

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  17. Looks delicious and love the new look of your blog! And yay for the url!!

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  18. Thanks everyone for the nice feedback on this recipe. I'm having fun revisiting these old recipes and adding better photos.

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  19. Yum Yum! Mushrooms for breakfast! I like how you used Turkey Sausage... I'm a big fan!
    - Brittany

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  20. Anything with sausage and and feta is a hit here. I have never used 'fat free' or even low fat anything because of all the mystery ingredients they have to add to make it palatable... I do use yogurt in place of cream in cooking and I love it with eggs. Half and Half is not an option here - although I suppose I could make my own.... Nah, yogurt's easier and I always have it.

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  21. Breakfast casseroles are the BEST! I love the idea of adding feta. Everything is better with feta!

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  22. No questions about it, mushrooms, Feta, and sausage are three of my favorite ingredients!

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  23. So funny! I saw a recipe for an egg casserole at The Perfect Panty and thought, That looks like Kalyn! Sure enough -- the recipe was inspired by you, the queen of egg casseroles!

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  24. Alanna, thanks! And I admit I do love my egg casseroles!

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  25. I made a similar one for breakfast all week long, and it's truly amazing. Shockingly, doesn't get old! Ate my last piece this morning - time to break out the feta again.

    Speaking of feta, I am at times so-so on this ingredient because of its incredible tanginess. In this dish, it really seems to mellow and tastes creamy and delicious. Big fan of baked eggs and feta. Mmmmm.

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  26. Feat and egg coelette is one of very favorites. You ahve taken it to a whole other delicious level!

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  27. Marie, I do agree with you about how the baking mellows the feta. Love it!

    Thanks Maris!

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  28. RE: FF Half & Half-- I use the low-fat (LOL) Half & Half-- the fat free is too sweet for me--I don't sweeten my coffee.

    I love all your egg dishes--breakfast is my fav--even if I eat it for lunch or dinner :)

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  29. I don't think I've seen low-fat half and half but I'll definitely look for it. Glad you're enjoying the egg dishes!

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  30. LOL is Land of Lakes - it has low-fat H & H.

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  31. Oh, duh. Thanks for clarifying that, will look for Land o' Lakes brand.

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  32. This looks sooo.. good. I'd love to have a serving. The feta and egg combo sounds amazing. I hope you have a great day. Blessings...Mary

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  33. Thanks Mary. It's been great for breakfast the last few days.

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  34. I love egg bakes. When I was working mega overtime, egg bakes were a Sunday staple; then providing breakfast, lunch or dinners for a few more days. Life saving.

    I especially like feta in them. Even more than cheddar. The feta gives an egg bake a real flaovr pop.

    As always- Thanks for the recipe Kalyn. Looks yummy.

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  35. CJ I do share your fondness for Feta in dishes like this; glad you like it.

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  36. Love everything about this. Reminds me of Sundays when I get the skillet and put in a bit of this and that. Good combo of flavors in yours. We don't usually end up with mushrooms at breakfast, but I know we'd enjoy them.

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  37. Oh, I love a good frittata (I usually bake mine in the oven after the egg is added too in order to ensure even cooking) :)

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  38. Thanks Kellypea and Ellie! I think this is one of my favorite breakfast combinations.

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  39. I made this for dinner tonight and it was awesome! Thanks so much Yum!

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  40. Jan, so glad you liked it!

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  41. I made a variation of this today - I cut back on the number of sausages and added a handful of curly kale instead - I think you would have been proud!

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  42. I do love the sound of this with kale!

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  43. I've been back on Phase I for a couple of months now and was getting pretty sick of my usual egg-based breakfasts. I'm a picky eater so my choice are limited. Not a huge fan of mushrooms (cut them in 1/2) or Feta but this is yummily! Thanks.

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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