Sizzlin’ Sausage Scramble

“What’s for breakfast?”  A go-to, no-brainer, somethin’ yummy that morphs into a new breakfast the next day: Sizzlin’ Sausage Scramble.  This recipe evolved from something in the freezer department that I paid way too much for and was filled with chemicals I didn’t want to eat.  How hard could it be, I thought.  Turns out, not hard at all! 

I almost always have these ingredients in the house (sorry, no picture this time):

2 pre-cooked sausage links    (I like red pepper turkey and chicken sausage from the health food store–no nasty chemicals, LOTS of great flavor!)

oil for sauteing

4 small potatoes, skin on, chopped into 1/2 inch dice

2 scallions, chopped, set aside

6 large eggs

1/4 cup milk    (I use soy milk)

salt and pepper

Wash and dice the potatoes, place in water in a small pan and parboil–boil til almost done–firm, almost tender, not crunchy.  (The starch in potatoes can make them boil over–so keep an eye on them or be prepared to clean your stove!)

Cut the sausage in half long-ways and then cut into 1/4 in pieces crosswise– this will give you little half-moon sausage pieces.

Place about a tablespoon of oil in a large non-stick fry pan over medium high heat.  When hot, add the sausage and saute, stirring occasionally.

When potatoes are done, add them to the pan and finish cooking them, letting them brown a bit in the same pan as the sausage.  Add aditional oil if they start to stick.

In a medium sized bowl, crack the eggs, add milk and salt and pepper to taste.  Mix with a whisk or a fork until combined, but not frothy.  (Eggs whisk easier if you pierce the yolks first.) 

When potatoes are tender and browned a bit, move the potatoes and sausage to one side of the pan and pour the eggs in the other side.

Cook, moving cooked portions in to the center of the egg half of the pan until nearly set, but still a bit runny.

At this point, combine the sausage and potatoes into the eggs while they finish cooking.  Remove from heat and add scallions.

Serve with grated cheese of your choice (or not!), along with some toast.  Yummy!!!   Dear Husband likes hot sauce on his.  Sometimes, I’ll add a spoon or two of tomatillo salsa.

So the morph for the next day….if you have leftovers, that is.  (Actually you could make the morph on the fist day, if you’re so inclined!)  This scramble makes THE BEST breakfast burritos!  In a warmed tortilla, place the grated cheese of your choice, then warm scramble, then salsa if you like.  Roll and enjoy!  I like an avocado slice in mine as well. 

These burritos are fabulous make-ahead breakfasts.  Wrap each one in plastic wrap and refrigerate.  In the morning, pull one out, open the plastic to allow steam to escape and microwave.  Length of time to microwave will depend on the power of YOUR microwave.

You could make this scramble vegetarian by using a vegetarian sausage.  This recipe can be reduced for one person, or increased to make more.  The amounts given are usually enough for 3 breakfasts plus 2 or 3 burritos.  Your only limit is the size of your pan!  How ’bout giving this yummy breakfast a try this weekend?!

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