SAUSAGE, EGG, AND CHEESE SCRAMBLE
This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
Provided by Meaghan
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
- While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g
EGGS IN PURGATORY WITH SAUSAGE
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes.
- Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons Parmesan and 1/4 cup basil.
- Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper.
AUDRY'S FAVORITE EGGS WITH SAUSAGE
Easy, yummy eggs and sausage. You can add different ingredients to your taste - or what you have on hand.
Provided by Jb Tyler
Categories Breakfast
Time 20m
Yield 4 cups (approx), 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the sausage (a non stick skillet is a good idea), crumble it as it cooks, drain any fat that remains after sausage is cooked ( I blot it with a paper towel). If you want onions, bell pepper and/or mushrooms, add them at this time - stir them and let them brown. Add the beaten eggs to this mixture and stir with a heat-proof spatula until almost solid (cooked). Add the softened cream cheese and stir. The dish will be ready about 2 minutes after the cream cheese has been stirred inches (This will continue to cook from the heat of the pan, for a little while.) Serve with salsa verde or Pace Picante if you want.
Nutrition Facts : Calories 503.1, Fat 41.3, SaturatedFat 16.2, Cholesterol 517.8, Sodium 984.5, Carbohydrate 1.7, Fiber 0.1, Sugar 0.8, Protein 29.4
SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST
Steps:
- Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 330 calories, Fat 24g fat (11g saturated fat), Cholesterol 364mg cholesterol, Sodium 612mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
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- Boil the eggs or use leftover hard-boiled eggs. To cook the eggs, place them in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, for 5 minutes. Drain and place in a bowl of ice water. Let stand for about 5 minutes. Peel the eggs. Let them cool down while you prepare the rest.
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