Breakfast Egg Scramble
Fluffy, soft-scrambled eggs loaded with sauteed peppers, onions, cheese, and your choice of breakfast meat. A quick, protein-packed breakfast that keeps you full all morning.
Prep: 5 min
Cook: 10 min
Servings: 4
Ingredients
- 8 large eggs
- 6 breakfast sausage links
- 1 red bell pepper
- 1 green bell pepper
- 0.5 yellow onion
- 0.5 cup shredded cheddar cheese
- 2 tbsp whole milk
- 2 tbsp butter
- 2 tbsp fresh chives
- to taste salt and pepper
Instructions
- Dice the bell peppers and onion into small pieces. If using sausage links, slice them into rounds.
- Heat 1 tbsp butter in a large nonstick skillet over medium heat. Cook the sausage rounds for 3 minutes until browned. Add peppers and onion, cooking for another 3 minutes until softened. Transfer everything to a plate.
- Crack the eggs into a bowl, add milk, and whisk vigorously until uniform and slightly frothy. Season with salt and pepper.
- Wipe the skillet and melt the remaining butter over medium-low heat. Pour in the eggs and let them sit undisturbed for 30 seconds until the edges begin to set.
- Using a spatula, gently push the eggs from the edges toward the center, creating large soft curds. Continue folding every 15-20 seconds. The key to creamy eggs is low heat and patience.
- When the eggs are still slightly wet (they will continue cooking off heat), fold in the sausage-veggie mixture and cheese. Remove from heat immediately.
- Divide among plates and top with fresh chives. Serve with toast and hot sauce.