Sausagescramble Recipes

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.

Steps:

• In a large skillet, cook potato and onion in oil until potato is tender; add spinach and sausage. , In a large bowl, whisk eggs and water. Pour over sausage mixture. Cook and stir over medium heat, until eggs are completely set. Sprinkle with cheese.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
• Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
• Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

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.

Steps:

• In a large skillet over medium heat, crumble and cook sausage, potatoes and peppers until sausage and potatoes are brown.
• In a small bowl, combine eggs and milk until mixed well.
• Pour over sausage and potato mixture, stirring gently until eggs are cooked.
• Serve warm with toast, biscuits, or your choice of bread.

Steps:

• In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
• In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
• Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
• Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
• After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
• Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.