Breakfast Sausage & Egg Scramble
15min
25min
5
425
Chef's Note
For a make-ahead version, prepare everything except the avocado and store in the refrigerator for up to 3 days. Reheat portions in the microwave for 60-90 seconds, then add fresh avocado just before eating. The key to perfect scrambled eggs is cooking them slowly over medium-low heat and removing them from the heat when they still look slightly wet, as they'll continue cooking from residual heat.
Tags
Ingredients
1 pound breakfast sausage links
10 whole large eggs
1/4 cup heavy cream
2 medium bell peppers (mixed colors)
1 small yellow onion
1 cup cheddar cheese
2 tablespoons butter
2 tablespoons fresh chives
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 large avocado
Instructions
- 1
Remove sausage casings if necessary and crumble the sausage meat into a large non-stick skillet over medium heat. Cook for 8-10 minutes until browned and cooked through, breaking it up with a wooden spoon as it cooks.
- 2
While the sausage cooks, dice the bell peppers and onion into small, even pieces (about 1/4 inch).
- 3
Once the sausage is cooked, transfer it to a paper towel-lined plate to drain excess fat, but leave about 1 tablespoon of fat in the pan.
- 4
Add the diced peppers and onions to the skillet. Sauté for 5-6 minutes until they begin to soften and the onions become translucent.
- 5
In a large bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder until well combined.
- 6
Return the cooked sausage to the skillet with the vegetables and stir to combine.
- 7
Reduce heat to medium-low and pour the egg mixture into the skillet. Let it cook undisturbed for about 30 seconds, then gently fold the mixture with a silicone spatula, bringing the cooked portions from the bottom to the top.
- 8
When the eggs are about 75% set but still slightly wet (about 3-4 minutes), sprinkle the shredded cheddar cheese over the top and continue to gently fold until the eggs are fully cooked but still moist and the cheese is melted.
- 9
Remove from heat and season with the remaining salt and pepper to taste.
- 10
Dice the avocado and gently fold it into the scramble or serve on the side.
- 11
Garnish with freshly chopped chives before serving.
- 12
For on-the-go serving, portion the scramble into meal prep containers or wrap in low-carb tortillas if desired.
Nutrition Information (per serving)
425
28g
6g
32g
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