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 or pork breakfast sausage
16 oz. sliced mushrooms (I buy pre-sliced mushrooms for this.)
1-2 tsp. olive oil, depending on your pan
1/2 - 3/4 cup crumbled feta cheese, about 4 oz.
8 eggs, well beaten
2 T cream, half and half, or milk
1 tsp. Spike Seasoning (Use any all-purpose seasoning blend that's good with eggs if you don't have Spike.)
fresh-ground black pepper to taste
Sliced green onions (optional, but good)

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

Heat a little olive oil in a non-stick pan. Cut each piece of sausage in half or thirds, then brown sausage lightly in frying pan. Put sausage into casserole dish, rinse the frying pan if you need to, then add a little more olive oil if needed and saute mushrooms until they're softened and starting to brown.

Put sauteed mushrooms over the sausage, then crumbled feta cheese and green onions.  

Beat eggs with the milk or half and half or cream, then pour eggs over the other ingredients and season with Spike Seasoning (and black pepper if desired.) I like to take a fork and stir slightly so all ingredients 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 will keep in the fridge for at least a week and can be quickly reheated in a microwave. (Don't reheat for too long or the eggs will get rubbery.

This printable recipe from KalynsKitchen.com.