Breakfast Scramble with Italian Sausage

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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!

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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.

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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.
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4.28 from 37 votes
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings 4 servings
Course Breakfast
Cuisine Italian


  • 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


  • 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.

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Nutrition Facts
Breakfast Scramble with Italian Sausage
Amount Per Serving
Calories 314 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 398mg133%
Sodium 738mg31%
Potassium 362mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 27g54%
Vitamin A 3750IU75%
Vitamin C 17.3mg21%
Calcium 250mg25%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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8 Comments Leave a comment or review

    • 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?

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