Introduction
This Scrambled Eggs and Sausage with Broccoli is a powerhouse of a breakfast that turns simple ingredients into a complete, satisfying meal. You get savory protein, creamy eggs, and a fresh, nutritious vegetable all in one skillet, making it perfect for busy mornings. It’s a flexible and hearty dish that will keep you fueled for hours.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 4 sausage patties (* can use vegetarian)
- 8 eggs
- 1/4 teaspoon garlic salt (* or regular salt)
- 1/8 teaspoon ground pepper
- 1 tablespoon butter
- 1 cup broccoli (* cut into small florets)
- 1/2 cup cheddar cheese (* shredded)
Instructions
- Heat a large non-stick skillet over medium heat. Cook the sausage patties according to package directions until browned and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium-low. Add the butter to the skillet and let it melt.
- While the butter melts, crack the eggs into a medium bowl. Add the garlic salt and ground pepper, then whisk until well combined.
- Pour the egg mixture into the skillet. Let them set for a moment, then gently push the cooked portions from the edges toward the center with a spatula, forming soft curds. Continue this process until the eggs are mostly set but still slightly wet.
- Crumble or chop the cooked sausage patties into bite-sized pieces. Add the sausage and cooked broccoli back to the skillet with the eggs. Gently fold everything together.
- Sprinkle the shredded cheddar cheese over the top. Cover the skillet briefly (about 30 seconds) or gently fold until the cheese is melted. Remove from heat immediately—the eggs will continue to cook from the residual heat. Serve warm.
Variations
- Lighter Scramble: Cook the eggs slowly over low heat, stirring constantly, for a super soft, custard-like texture.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the eggs while scrambling.
- Open-Faced Sandwich: Serve the scramble piled high on thick, toasted bread or an English muffin.
- Meal Prep Style: Portion the cooked scramble into containers for an easy grab-and-go breakfast; it reheats beautifully.
Tips for Success
- Use a good non-stick skillet to make the cooking and cleaning process effortless.
- Don’t overcook the eggs. Pull them off the heat when they still look a bit wet; they will finish cooking from the pan’s residual heat.
- Cut the broccoli florets quite small so they cook quickly and integrate well with the eggs and sausage.
- For fluffier eggs, add a tablespoon of milk or cream when whisking, though this is not included in the base recipe.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in a microwave at 50% power, stirring halfway through, until warmed through. You can also reheat gently in a skillet over low heat, adding a tiny splash of water to prevent drying out.
FAQ
Can I use pre-cooked sausage?
Yes, you can use pre-cooked sausage patties. Simply warm them through in the skillet before setting aside, or chop and add them directly when you add the broccoli back in Step 6.
Can I use frozen broccoli?
Yes, but make sure to thaw it completely and pat it very dry before adding it to the skillet to steam, otherwise it will make the eggs watery.
What can I use instead of garlic salt?
You can use 1/4 teaspoon of regular salt. For extra flavor, add a small pinch of garlic powder or onion powder with the salt.
My eggs turned out rubbery. What happened?
This is usually caused by cooking over too high heat. Next time, keep the heat at medium-low and be careful not to overcook them.
Can I make this dairy-free?
Yes, simply omit the cheese and use a dairy-free butter alternative or a bit of oil for cooking the eggs.
Is this recipe easily doubled?
Absolutely. Use a very large skillet or cook in two batches to avoid overcrowding the pan, which can lead to steaming instead of scrambling.
