Breakfast Scramble with Italian Sausage
Yield: 4 servings
Calories: 314kcal
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.
Ingredients
- 8 large eggs
- 2 tablespoons whole milk
- ⅛ teaspoon kosher salt
- ⅛ 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
Special Equipment
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
Calories: 314kcal | Carbohydrates: 5g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 398mg | Sodium: 738mg | Potassium: 362mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3750IU | Vitamin C: 17.3mg | Calcium: 250mg | Iron: 2.5mg
Recipe Link