- 8 large eggs
- 1 tablespoon coarse-grained mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 4 ounces fully cooked smoked turkey sausage (such as kielbasa), quartered lengthwise, thinly sliced crosswise
- 3/4 cup chopped green onions
- 2 teaspoons dried thyme
- 4 ounces Neufchâtel cheese (reduced-fat cream cheese), cut into small pieces
- Fresh thyme sprigs (optional)
- Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in 12-inch-diameter non-stick skillet over medium heat. Add sausage and stir until brown, about 3 minutes. Add green onions and thyme and stir 1 minute. Transfer mixture to bowl.
- Add 2 tablespoons butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Garnish with thyme sprigs, if desired.