Sausage, egg and cheese scramble
This Sausage, Egg, and Cheese Scramble combines bite-sized Vienna sausages, fluffy eggs, and melted cheddar for a comforting breakfast option. It's quick and easy to prepare, perfect for a satisfying meal any time of day.
Cook time 10 min
Prep time 5 min
Ingredients:
6 link vienna sausage6 eggs
12 tbsp milk (1% fat)
12 tbsp cheddar cheese
Welcome to a hearty and delightful recipe for a Sausage, Egg, and Cheese Scramble! This delicious combination of Vienna sausages, eggs, milk, and cheddar cheese is perfect for a comforting breakfast or a protein-packed brunch. Simple to make and rewarding to eat, this scramble promises to be a favorite for all ages.
Instructions:
- Start by cutting the Vienna sausages into bite-sized pieces.
- In a mixing bowl, crack the eggs and beat them until fully blended.
- Add the milk to the eggs and mix well. This helps to make the scramble fluffy and soft.
2. Cooking the Sausages:
- Heat a non-stick skillet over medium heat.
- Add the cut Vienna sausages to the skillet.
- Cook the sausages for about 4-5 minutes, stirring occasionally, until they are browned and heated through.
- Once the sausages are cooked, reduce the heat to medium-low.
- Pour the egg and milk mixture into the skillet, covering the sausages.
- Allow the eggs to set slightly before stirring. This usually takes about 1-2 minutes.
4. Scrambling and Adding Cheese:
- Gently stir the eggs and sausage mixture, folding from the edges to the center.
- When the eggs are almost fully cooked but still slightly runny, sprinkle the shredded cheddar cheese evenly over the top.
- Continue to cook, gently stirring, until the cheese is melted and the eggs are fully set but still moist. Be careful not to overcook the eggs, as they can become dry.
- Remove the skillet from heat.
- Serve the sausage, egg, and cheese scramble immediately.
There you have it – a scrumptious Sausage, Egg, and Cheese Scramble that’s sure to satisfy your cravings! Whether you're making it for a lazy weekend breakfast or a quick weekday meal, this recipe is simple, versatile, and delicious. Enjoy your homemade scramble with toast, fresh fruit, or your favorite breakfast sides for a complete meal.
Sausage, egg and cheese scramble FAQ:
The internal temperature of cooked eggs should reach 160°F (71°C) to ensure they are safe to eat. You can use a food thermometer to check if needed.
Leftover sausage, egg, and cheese scramble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until heated through.
Yes, you can substitute Vienna sausages with other types of pre-cooked sausages, such as turkey or pork sausage, to suit your taste or dietary preferences.
A 10 to 12-inch non-stick skillet is ideal for preparing this scramble. This size provides enough space for cooking the eggs and sausages evenly.
The total cooking time is about 10-15 minutes: 4-5 minutes for the sausages and 6-10 minutes for the eggs, depending on how thoroughly you prefer your eggs cooked.
Tips:
- Make sure to whisk the eggs thoroughly to ensure a fluffy texture.
- Use a non-stick skillet to prevent the eggs from sticking and make cleanup easier.
- You can add vegetables like diced bell peppers, onions, or spinach for extra flavor and nutrition.
- Season the eggs with salt and pepper before cooking for even seasoning.
- Cook the sausages first to render out the fat, providing flavor for the eggs and preventing them from being greasy.
Nutrition per serving
6 ServingsCalories 340kcal
Protein 20g
Carbohydrates 4.59g
Fiber 0.00g
Sugar 1.66g
Fat 27g
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