This was our dinner last Friday night along with yummy Blueberry Muffins. (I’ve mentioned before how much better I like breakfast for dinner rather than at breakfast!) These scrambled eggs were absolutely delicious…maybe my favorite way I’ve ever eaten scrambled eggs. Tim took a bite and said “Wow!”. I took a bite and said “Mmmm!” He took another bite and said “Wow!” again! Oh-Yes! That’s what I like to hear.
The ingredients are very basic- added to the eggs are sausage, cheddar cheese, and caramelized onion, green pepper, and garlic. But, all of these flavors compliment each other so well, they create an absolutely delicious meal. I think the sweetness from the onions, though, might be the key ingredient that just makes these eggs so good!
- 10-12 Large Eggs (I usually estimate about 2 eggs per person)
- 1 lb. bulk breakfast sausage (find a variety that does not contain MSG or other preservatives- preferably from a local farmer!)
- 1 green pepper, chopped
- 1 large (or 2 medium) onions, chopped
- 1 garlic clove, minced
- 1/4 cup butter
- 1 cup cheddar cheese
Begin by browning the sausage. Add to a skillet with 1/4 cup water. Cook until Browned thoroughly. Drain the grease. Set aside.
Chop up the onion and pepper. Mince the garlic.
Melt 1/2 stick of unsalted butter in a smaller pan. When the butter is melted, add the peppers and onions. Start by covering the pan for about 5-7 minutes, allowing the onions and peppers to sweat and get nice and soft. Remove the cover and sprinkle with a pinch of sugar. Allow to cook, uncovered, until starting to brown. At this point, add in the garlic. Cook a few minutes more. When they are almost done, I turn the heat up close to medium-high, to help them brown up just a little more and really “caramelize”. Just keep an eye on them and stir around frequently, so that nothing burns.
These will smell delicious! Set aside when they are done.
So, now the sausage is ready and the veggies are ready. You just need to work on the eggs now.
Crack the eggs into a large bowl. Add a splash of milk. Whisk with a fork until smooth and fluffy. Pour these into a greased frying pan. Sprinkle with salt and pepper- to taste. (approximately 1/4-1/2 tsp. salt, 1/4 tsp. ground black pepper) Turn heat to medium/ medium-high. Add in the sausage and veggies. Allow the eggs to cook. Using a spatula stir around frequently so the eggs do not form a crust on the bottom.
Right before the eggs are completely set- so, still a little “wet”- add in the cheese. Cook just until the cheese is melted. Don’t overcook the eggs! Remove from the heat just before the eggs are completely “dry”. (they will continue to set after you remove them from the heat).
Cover until ready to serve.