yield: 6 servings
prep time: 15 minutes
cook time: 35 minutes

This yummy breakfast skillet is easy to make and impressive to serve. Smoked sausage and eggs were made for each other! You can use any type of smoked sausage you like. I tend to use smoked beef sausage; if you want some heat, try andouille!

• 8 large eggs
• ¼ cup heavy whipping cream
• 1 cup shredded cheddar cheese
• Pinch of salt
• Pinch of ground black pepper
• 12 ounces smoked sausage, sliced
• 1 cup diced white mushrooms
• ¼ cup sliced green onions, plus extra for garnish if desired

1. In a medium-sized bowl, whisk together the eggs and cream, then stir in the cheese, salt, and pepper. Set aside.
2. Preheat the oven to 400°F.
3. Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat. Cook the sausage slices until browned on both sides, 5 to 6 minutes. Add the mushrooms and green onions and continue cooking until the mushrooms are tender, about 5 minutes. Turn off the heat.
4. Pour the egg mixture evenly over the sausage and vegetables in the skillet. Bake for 25 minutes, or until the eggs are set.
5. Run a knife around the edge of the skillet before slicing. Garnish with more green onions, if desired, and serve immediately. Leftovers can be stored in the refrigerator for up to 5 days. Reheat just until warmed; be careful not to overheat, or the eggs will become rubbery.