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Egg and Sausage Scramble

Egg and Sausage Scramble

Egg and Sausage Scramble

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Non-stick Skillet
2
Whisk
3
Spatula
4
Mixing Bowl
5
Measuring Spoons

Ingredients

Protein

  • 1
    3 count Large Eggs
  • 2
    4 count Sausage Links

Dairy

  • 1
    2 tablespoon Milk

Seasoning

  • 1
    0.25 teaspoon Salt
  • 2
    0.125 teaspoon Black Pepper

Cooking Oil

  • 1
    1 tablespoon Cooking Oil

Directions

1

Prep Ingredients

Ensure all ingredients are prepped and measured. This will make the cooking process more efficient.

2

Heat Skillet

Lightly grease a non-stick skillet with cooking oil. Place the skillet over medium heat on the stove. You'll know the pan is ready when a drop of water sizzles and evaporates quickly.

3

Cook Sausage

If the sausage links are raw, add them to the hot skillet first. Cook them until they are browned and cooked through, about 6-8 minutes. If using precooked sausage, skip this step and just warm it in the pan.

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4

Whisk Eggs

While the sausage cooks, crack the eggs into a bowl. Add milk, salt, and pepper. Whisk vigorously until the yolks and whites are fully combined, and the mixture is slightly frothy.

5

Add Eggs to Skillet

Remove the cooked sausage from the skillet and set aside, keeping warm. If using precooked sausage, just leave it in the pan. Pour the egg mixture into the same skillet. Let it cook undisturbed for 30 seconds to allow the bottom to set slightly.

6

Scramble Eggs

Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan so that the uncooked egg flows underneath. Continue cooking and stirring until the eggs are set but still moist. This should take around 2-3 minutes. Be careful not to overcook, or the eggs will become dry.

7

Combine and Serve

Add the cooked sausage back into the skillet with the eggs. Gently stir to combine. Serve immediately.

Recipe Tips

  • For extra flavor, add a pinch of your favorite herbs or spices to the egg mixture, such as paprika, chives, or red pepper flakes.
  • Use a non-stick skillet to prevent the eggs from sticking. If you don't have a non-stick skillet, use a well-seasoned cast-iron skillet or add extra oil or butter to a regular pan.
  • Don't overcook the eggs, as they will become dry and rubbery. Remove them from the heat when they are still slightly moist.
  • Use fresh eggs for the best results. The fresher the eggs, the better they will taste.
  • You can use any type of sausage you like, such as pork, chicken, or turkey. You can also use pre-cooked or raw sausage links.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

5g

Protein

35g

Fat

30g

Fiber

1g

Sugar

3g

Sat. Fat

10g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

400mg

Potassium

250mg

Vitamin A

200%

Vitamin C

2%

Calcium

100%

Iron

3%

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