Breakfast Scramble with Italian Sausage

4.75 from 52 votes
↓ Jump to Recipe 12

This post may contain affiliate links | disclosure policy

Don’t Skip Breakfast! Try this easy breakfast scramble recipe for a wholesome morning meal. Italian sausage, tomatoes, kale, and spinach all come together in one skillet.

Easy Breakfast Scramble with Italian Sausage

A delicious breakfast scramble only requires adding wholesome ingredients together for a tasty meal to start your day. The key components are eggs, another protein source, vegetables, and cheese. It’s also a great way to use any leftover ingredients in your fridge, and nothing goes to waste!

For this recipe, I was inspired by Italian flavors. I grabbed my trusty Lodge 10-inch cast iron skillet to assist me in this breakfast mission. A stainless steel or nonstick pan will also do the trick. This one-skillet meal serves enough for four people.

Cooking egg scramble with vegetables and sausage in a skillet

My family loves chicken sausage. I used the seasoned Italian links, but you can use any kind you like. I browned the slices in the pan first, then sauteed some ripe cherry tomatoes until they were hot and bubbly.

Making vegetables taste good is happening in this pan. Fresh baby kale, spinach, and basil cook just enough, so they gently wilt. The sweet tomatoes, savory sausage, and fluffy eggs are just what these greens need to get tender and tasty.

cast iron skillet filled with breakfast scramble and Italian sausage

I like my eggs soft scrambled, moist and creamy, but not runny. Rubbery eggs no thanks! You want to cook the eggs over medium-low heat. This process gives the eggs a chance to set up and turn into curdles before you stir them to finish cooking. Nice and moist.

Try to be patient, jacking up the heat to high will create fluffier larger curdles. However, if you don’t stir quickly enough, it may cause the eggs to brown and dry out. Eggs should easily break down and dissolve when you take a bite, not be chewy and tough.

fork on a plate digging into a breakfast scramble with sausage

A quick, satisfying breakfast scramble is just a whisk and chop away. It only takes a few minutes to bring everything together in one hot skillet. No more dry, tasteless food bars in the car on the way to work or boring bowls of cereals.

To switch it up, try my customizable sunrise smoothie for breakfast all in one cup! If you’re limited on time, make the scramble on the weekend and portion out the servings in containers so you can easily grab and reheat whenever you need it. You deserve to have a nutritious and hearty breakfast that will keep you or your loved ones rocking throughout the day. Enjoy!

Breakfast recipes you might also like

The benefit of adding whole milk to eggs

Adding milk is very much personal preference. What I have observed is that scrambled eggs with no additional liquid added have a more dense texture and stronger egg yolk flavor. When you add a small amount of whole milk, more moisture and some fat is added to the egg mixture. The result when cooked to a soft or medium scramble, are eggs that are moist and on the lighter side. Since you’re adding more liquid, don’t overcook the eggs, or the water will seep out and will become runny.

Breakfast Scramble with Italian Sausage

Don't Skip Breakfast! Try this easy breakfast scramble recipe for a wholesome meal. One skillet egg scramble with Italian sausage, tomatoes, kale, and spinach.
4.75 from 52 votes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 4 servings
Course Breakfast
Cuisine Italian

Ingredients  

  • 8 large eggs
  • 2 tablespoons whole milk
  • teaspoon kosher salt
  • teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 ounces pre-cooked sausages, (pork or chicken), ¼-inch slices
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach leaves, firmly packed
  • ½ cup baby kale leaves, firmly packed
  • 6 basil leaves, fresh, chopped
  • ¼ cup parmesan cheese, grated, more for garnish

Instructions 

  • In a bowl, whisk together the eggs, milk, salt, and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
  • In a large skillet over medium heat, warm the olive oil.
  • Add the sausages and brown 1 minute on each side.
  • Add the tomato and cook, stirring, about 1 minute.
  • Reduce the heat to medium-low, add the egg mixture and cook without stirring, until the eggs just begin to set, about 1 minute.
  • Using a heatproof rubber spatula, gently push the eggs around letting any uncooked egg run onto the bottom of the pan.
  • When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil, and cheese.
  • Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more.
  • Serve the scramble in 4 portions, top with basil and more cheese if desired.

Nutrition Facts

Serves: 4 servings
Calories 314kcal (16%)Carbohydrates 5g (2%)Protein 27g (54%)Fat 21g (32%)Saturated Fat 7g (35%)Polyunsaturated Fat 2gMonounsaturated Fat 8gCholesterol 398mg (133%)Sodium 738mg (31%)Potassium 362mg (10%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 3750IU (75%)Vitamin C 17.3mg (21%)Calcium 250mg (25%)Iron 2.5mg (14%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments Leave a comment or review

    • Jessica Gavin says

      Hi Jeanie- From what I’ve researched online, flaxseed oil is the best but a little pricey. If you don’t have access to flaxseed oil, I’ve read that crisco shortening or canola could be used. Thanks for the question!

    • Jessica Gavin says

      Yay! I’m so happy to hear that you enjoyed the breakfast scramble Molly. I love Aidell’s chicken sausage, the apple flavor is my favorite 🙂

    • Jessica Gavin says

      Hi Brenda- I think you definitely could, but soft scramble the eggs so that they don’t get too dry before serving. If you can keep it warm somehow or lightly reheat before serving, that would be good. How long will you wait before you serve?

  1. Jasmine A Wiest says

    Looking for substitutions for the greens…salad leaves tossed in after removed from heat? Kimchee or Sauerkraut?

    • Jessica Gavin says

      You could add some delicate salad greens, they will wilt with the residual heat. Both kimchee and sauerkraut would be delicious! Freshly chopped cabbage, thinly sliced zucchini, or bell peppers would be tasty.

    • Jessica Gavin says

      Yes, you can make it ahead of time! The eggs will start to firm up more, so scramble them until glossy on the surface, not dry so that the eggs still tastes good after an hour of warming.