Breakfast Scramble Dinner with Peppers and Potatoes
10min
20min
4
410
Chef's Note
For extra flavor, try adding a dash of hot sauce or salsa on top before serving. You can also substitute sweet potatoes for russet potatoes for a different flavor profile and added nutrition.
Tags
Ingredients
8 ounces breakfast sausage links
2 medium russet potatoes
1 medium red bell pepper
1 small yellow onion
8 large eggs
2 tablespoons milk
1/2 cup cheddar cheese, shredded
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
Instructions
- 1
Wash and dice the potatoes into 1/2-inch cubes (no need to peel).
- 2
Wash, remove seeds, and dice the red bell pepper into 1/2-inch pieces.
- 3
Peel and dice the yellow onion.
- 4
Remove the breakfast sausage from casings if necessary and break into small pieces.
- 5
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 8-10 minutes until they begin to soften and brown, stirring occasionally.
- 6
Add the remaining 1 tablespoon oil along with the diced bell pepper and onion to the skillet. Cook for 3-4 minutes until vegetables begin to soften.
- 7
Add the breakfast sausage to the skillet and cook for 4-5 minutes until browned, breaking it up with a spatula as it cooks.
- 8
While the sausage is cooking, crack the eggs into a bowl, add the milk, salt, black pepper, and dried oregano. Whisk until well combined.
- 9
Reduce heat to medium-low and pour the egg mixture into the skillet with the sausage and vegetables.
- 10
Gently stir and fold the eggs as they cook for about 2-3 minutes, until they are just set but still moist.
- 11
Sprinkle the shredded cheddar cheese over the top and cover the skillet for 1 minute until cheese is melted.
- 12
Serve immediately, dividing evenly among 4 plates.
Nutrition Information (per serving)
410
22g
25g
24g
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