Healthy, One-Skillet Breakfast Pot Pie

Comfort food is the best food. This recipe uses just one skillet, has very little fat and tastes amazing. Feel free to use diced sweet potatoes instead of butternut or using store bought sausage instead of making your own. With its crackling crust and creamy filling, this hearty dish is perfect for breakfast-for-dinner.

Ingredients (serves 6):

2 teaspoons canola oil

1 recipe turkey breakfast sausage (recipe follows)

1 ½ cups butternut squash, peeled and cubed

1/3 cup diced white onion

½ cup diced green bell pepper

½ cup diced red bell pepper

1 cup white mushrooms, sliced

1 Tablespoon flour

1 ½ cups fat free half and half (or milk)

½ teaspoon salt

½ teaspoon freshly cracked black pepper

3 sheets phyllo dough (thawed if frozen)

Butter flavored cooking spray

Directions:

Preheat oven to 350 degrees F. Pour the oil into an oven-safe, deep 9 inch skillet and heat on medium.

Add in the breakfast sausage and cook, breaking up with a spoon, until browned. Add in the squash, onion, peppers and mushrooms. Cook, stirring often, until the veggies are starting to brown along the edges.

Sprinkle the flour over the mixture and stir it in. Add the half and half, salt and pepper and bring to a boil. Reduce heat to low and cook 5 minutes.

Place one sheet of phyllo dough over the skillet and spray with cooking spray. Repeat with the remaining two sheets of phyllo. Pull the edges in so that the phyllo doesn’t hang over the edge of the skillet and spray with cooking spray one more time. Cut several vents into the top of the dough.

Place the skillet in the oven (I like to put it on a baking sheet first to prevent any drips) and bake for 35 to 40 minutes or until the phyllo is golden brown and the sides of the skillet are bubbling. Remove from the oven and let cool for 10 minutes before serving.

Turkey Breakfast Sausage:

Ingredients:

1 pound ground turkey breast

2 Tablespoons fat free half and half

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ teaspoons rubbed sage

½ teaspoon dried marjoram

½ teaspoon dried thyme

Pinch of grated nutmeg

Pinch of red chile flakes

Directions: Mix all ingredients in a bowl. Cover and refrigerate for at least one hour to let the flavors blend.