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Italian Turkey Sausage & Cannellini Bean Skillet Recipe

This Italian turkey sausage & cannellini bean skillet recipe is protein-packed, easy to throw together, and delicious!

Servings: 4

Active time: 10 minutes

Total time:

Ingredients

  • 1 Tbsp canola oil
  • 2 medium zucchini, diced
  • 2 Tbsp fresh garlic, minced
  • 1/2 lb Italian turkey sausage, cooked
  • 3 jarred roasted red peppers, sliced
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 Tbsp Italian seasoning
  • coarse salt to taste
  • freshly ground black pepper to taste
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c flat-leaf Italian parsley, chopped
  • 1 pinch crushed red pepper flakes

Preparation

  1. Heat canola oil in a large cast iron or non-stick skillet to medium-high heat. Add zucchini and sauté 1-2 minutes, until starting to soften. Stir in garlic, sausage, roasted red peppers, cannellini beans, Italian seasoning, and salt and pepper. Cook 2-3 additional minutes, or until beans are hot.
  2. Scoop hash onto 4 dinner plates. Heat skillet again to medium heat and coat with cooking spray. Crack eggs into the skillet and season with a pinch of salt and pepper. Allow to cook until whites start to set, about 2 minutes. Turn skillet to low heat and cover with a lid. Cook an additional minute, just until the white is set on top, but yolk is runny. Place cooked eggs on plated hash.
  3. Garnish with parsley and red pepper flakes.

Variations

Serve with crusty French bread.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 310
Calories from Fat 130
Total Fat 15g (23% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 235mg (78% DV)
Sodium 1090mg (45% DV)
Total
Carbohydrate
21g (7% DV)
Dietary Fiber 6g (24% DV)
Sugars 3g
Protein 23g
Vitamin A 10%
Vitamin C 30%
Calcium 10%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.