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A great weekend breakfast dish.
Prep: 10 min Total: 30 min
16 ounces lean turkey sausage
2 green onions, chopped
4 russet potatoes, thinly sliced
1/2 cup mushrooms, sliced
1/2 green bell pepper, chopped
Cook the sausage, continually stirring, at 375ºF until the sausage browns. Drain and remove the sausage from the skillet, but save about 2 tablespoons of the oil drippings. Combine the green onions, potatoes, mushrooms and bell pepper together and add to the skillet. Cook the vegetables until the potatoes are brown and tender. In a large bowl, combine the sausage and potato mixture with 8 beaten eggs. Pour the entire mixture back into the skillet, and spread the mixture evenly. Cover the skillet with the lid and cook at 375ºF for about 15-20 minutes.