Ingredients:

  • 12 oz smoked turkey sausage, diced
  • 4 oz smoked turkey bits
  • 1/2 cup onion, finely diced
  • 1/2 cup roasted red peppers, chopped
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 large eggs
  • 2 tbsp heavy cream
  • 1 cup Colby Jack cheese, shredded

Instructions:

  1. Heat 2 tbsp unsalted butter in a 12-inch cast iron skillet over medium-high heat until it begins to foam.
  2. Add 12 oz diced smoked turkey sausage and 4 oz smoked turkey bits, cooking until they develop a deep golden brown crust.
  3. Stir in 1/2 cup diced onions and 1/2 cup chopped roasted red peppers; sauté for 3–5 minutes until the onions are translucent and the edges are slightly charred. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  4. While the meat is searing, whisk 6 large eggs and 2 tbsp heavy cream in a medium mixing bowl until the mixture is uniform.
  5. Lower the skillet heat to medium-low and pour the egg mixture evenly over the turkey and vegetables.
  6. Using a silicone spatula, gently push the cooked eggs from the edges toward the center, allowing the raw liquid to fill the gaps, until the eggs are mostly set but still slightly moist on top and reach an internal temperature of 160°F (71°C).
  7. Sprinkle 1 cup shredded Colby Jack cheese across the entire surface.
  8. Cover the skillet with a lid for 1–2 minutes until the cheese is fully melted and velvety.
  9. Remove from heat and let the skillet rest for 2 minutes before serving.