1. Can I cook eggs and sausage together?

Yes, you can cook them in the same skillet. Just make sure to brown the sausage first so it fully cooks and releases its flavor. Then add the eggs and cook gently.

2. Are scrambled eggs with sausage healthy?

They can be. Choose lean sausage and add vegetables like spinach or kale to boost nutrients. For a lower-fat option, try chicken or turkey sausage.

3. What is good to mix into scrambled eggs?

Great additions include cheese, cooked vegetables, herbs, and meats. Try bell peppers, onions, spinach, tomatoes, cheddar, or mozzarella for extra taste and texture.

4. How do restaurants make their scrambled eggs so fluffy?

They usually cook the eggs slowly over low heat and whisk well to add air. Some also add cream or butter for a soft, rich texture.

5. Should you add milk or butter to scrambled eggs?

Adding milk gives a creamy texture while butter adds richness. You can use one or both depending on your preference, or leave them out for a more pure egg flavor.

6. What are the official standards for making scrambled eggs safely?

Ensuring food safety is crucial when preparing eggs. For large-scale or institutional cooking, official bodies like the USDA provide specific guidelines on cooking temperatures and handling. For instance, the USDA school recipe for scrambled eggs emphasizes cooking them to a safe internal temperature to prevent foodborne illness. You can see the detailed standards in their official recipe.

Scrambled Eggs with Sausage Easy Power Breakfast

Name: Scrambled Eggs with Sausage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 8 large eggs; 2 tablespoons whole milk; One eighth teaspoon kosher salt; One eighth teaspoon black pepper; 1 tablespoon olive oil; 6 ounces of pre-cooked sausage, sliced into quarter-inch rounds; 1 cup cherry tomatoes, halved; 1 cup baby spinach, packed firmly; Half a cup baby kale, packed firmly; 6 fresh basil leaves, chopped; One quarter cup grated parmesan cheese, plus extra for topping

Description

Learn to make the best fluffy scrambled eggs with sausage. Our easy one-pan recipe is ready in under 20 minutes and includes pro tips, keto variations, and troubleshooting for perfect results every time.

Ingredients

Scale

8 large eggs
2 tablespoons whole milk
One eighth teaspoon kosher salt
One eighth teaspoon black pepper
1 tablespoon olive oil
6 ounces of pre-cooked sausage, sliced into quarter-inch rounds
1 cup cherry tomatoes, halved
1 cup baby spinach, packed firmly
Half a cup baby kale, packed firmly
6 fresh basil leaves, chopped
One quarter cup grated parmesan cheese, plus extra for topping

Cook Mode Prevent your screen from going dark

Instructions

Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk until fully combined and slightly frothy.
Place a large skillet over medium heat. Add olive oil and heat for 30 seconds.
Add sliced sausage and brown each side for about one minute.
Add halved cherry tomatoes and cook for one minute until softened.
Reduce heat to medium-low. Pour in the whisked eggs and let sit for one minute.
Gently fold the eggs using a spatula from edges to center to form soft curds.
When eggs are halfway cooked, add spinach, kale, half the basil, and parmesan cheese. Fold gently.
Cook another minute or until just set but still glossy. Remove from heat.
Divide into four portions. Top with remaining basil and extra parmesan if desired. Serve hot.

Notes

Use the rendered sausage fat for cooking to enhance flavor. Fold the eggs gently for a fluffy texture. Adjust sausage type and add-ins for your dietary needs or preferences.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 380
Sugar: 3g
Sodium: 720mg
Fat: 29g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 24g
Cholesterol: 280mg