This the type of recipe that wakes you right up out of bed on a Saturday morning. The sounds of sizzling on the stovetop, and the aroma of breakfast, right there, waiting for you. This is a perfect one pot breakfast, you can vary the ingredients to fit your tastes. I kept it classic, just how I remember it as a kid, but I did add my own special touches.

 

I love how this scramble incorporates all  our breakfast “faves”, such as: sweet sausages, eggs, and hash browns, instead of cooking each individually, we combine them into one delicious dish. With every bite, you get chunks of potatoes and sausage crumbles, wrapped together with scrambled eggs. Not only is this incredibly tasty, but leftovers can easily translate to a delish dinner!

This recipe also works as a filling for breakfast burritos, sprinkle on some cheddar cheese and serve with salsa. I am an avid breakfast eater, and after you make this..I bet you will be too

 

What you need:

  • 1 pkg sweet italian sausage
  • 3 large yukon gold potatoes, peeled and cubed
  • 6-8 large eggs
  • 1 small/med onion, diced
  • 1 yellow bell pepper, diced
  • 1/4 cup tomato juice (from seasoned canned tomatoes)
  • 2 tbsp olive oil
  • 1 tsp parsley
  • salt and pepper

 

Begin by frying potatoes in olive oil in a large skillet, over med high heat. (about 5-7 mins) Add tomato juice, cover and reduce heat; Stirring occasionally.

When potatoes have absorbed most of the tomato juice, remove from skillet. Set aside in bowl. 

Remove sausage from casing (this can be easily done by just squeezing sausage until pork slides out either side, it will resemble ground pork). Break pork apart ( into crumbles) in skillet over med high heat. Add potatoes back in, along with onion and yellow pepper.

In a seperate bowl whisk eggs together. Once onions and peppers are tender; add in eggs. Add in parsley, salt and pepper and cook until eggs are scrambled to perfection.

I like to serve with toasted baguettes and fruit.


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