Ingredients
1 pound chicken or turkey sausage
1 large onion, diced
4 cloves garlic, minced
1/4 cup sun-dried tomatoes, finely chopped
8 large eggs
1/3 cup greek yogurt
1 1/2 teaspoons salt
Freshly ground black pepper
3-4 ounces goat cheese, crumbled
1 cup shredded Parmesan cheese
Instructions
- Heat the oven to 350°F.
- In a cast iron skillet over medium-high heat, brown the sausage. Add the onion and garlic and turn the heat down to medium. Cook for 5 minutes or until the onion is soft and translucent. Add the sun-dried tomatoes and cook for an additional 3 minutes or until the onion begins to brown just a bit. Turn off the heat.
- Whisk the eggs thoroughly then whisk in the yogurt, salt, and a few grinds of black pepper. Stir in the crumbled goat cheese and Parmesan cheese.
- Pour the egg mixture into the cast iron skillet and mix well.
- Bake for 35 to 40 minutes or until a knife comes out clean and the top is lightly golden brown. Serve warm or cold.
- Leftovers keep well in the fridge for up to 5 days.