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.
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.
My family loves Aidell’s 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 get tender and tasty.
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 quick 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.
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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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
The benefit of adding whole milk to eggs
Adding milk is very much a 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 are 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
- 8 large eggs
- 2 tablespoons whole milk
- 1/8 teaspoon kosher salt
- 1/8 teaspoon Pepper, freshly cracked
- 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
- 1/2 cup baby kale leaves, firmly packed
- 6 basil leaves, fresh, chopped
- 1/4 cup Parmesan cheese, grated, more for garnish
- In a bowl, whisk together the eggs, milk, and salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
- In a large skillet (nonstick preferred) 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 the pan, 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. desired.
- Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more.
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