Introduction
This high-protein scramble is the perfect one-pan breakfast or quick dinner. It’s incredibly flavorful, with savory sausage and tender broccoli, while being flexible enough to work with your favorite sausage style. You’ll have a satisfying and complete meal ready in under 30 minutes.
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
- In a large non-stick skillet or frying pan, cook the sausage patties over medium heat until fully cooked through, about 3-5 minutes per side. Transfer to a plate and set aside.
- In the same pan, add the butter. Once melted, add the broccoli florets and sauté for 3-4 minutes until they are bright green and slightly tender.
- While the broccoli cooks, crack the eggs into a medium bowl. Add the garlic salt and ground pepper, then whisk until well combined.
- Pour the egg mixture over the broccoli in the pan. Reduce heat to medium-low. Using a spatula, gently push the eggs from the edges towards the center as they begin to set, creating soft curds.
- Crumble or chop the cooked sausage patties into bite-sized pieces. When the eggs are about 70% cooked but still slightly wet, sprinkle the sausage pieces and shredded cheddar cheese over the top.
- Continue to cook gently for another 1-2 minutes, folding the mixture just until the eggs are softly set and the cheese is melted. Remove from heat immediately and serve.
Variations
- For a Lower-Carb Version: Serve the scramble over a bed of fresh spinach instead of toast.
- Tex-Mex Twist: After cooking, top with salsa, sliced avocado, or a dollop of sour cream.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture before scrambling.
- Different Texture: Instead of scrambling the eggs with the broccoli, cook the eggs separately and serve the sausage and broccoli mixture on top.
Tips for Success
- Don’t Overcook: Remove the eggs from the heat while they still look slightly wet; they will continue to cook from residual heat.
- Pre-Cut Broccoli: To save time, use pre-packaged broccoli florets or pre-chop your broccoli the night before.
- Low & Slow: Cooking the eggs over medium-low heat ensures tender, creamy curds rather than dry, rubbery eggs.
- Patty Prep: If your sausage patties are very thick, you can chop them before cooking to speed up the process and ensure even browning.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in a skillet over low-medium heat with a tiny splash of water or milk to help the eggs regain moisture, stirring gently until warmed through. Avoid the microwave, as it can make the eggs rubbery.
FAQ
Can I use a different type of cheese?
Yes, the recipe is very flexible. Monterey Jack, pepper jack, or mozzarella would all work well.
My broccoli is still a bit crunchy. What can I do?
You can sauté the broccoli for an extra 1-2 minutes at the beginning, or cover the pan with a lid for a minute after adding it to steam slightly.
Can I use frozen broccoli?
Yes, but ensure it’s completely thawed and patted very dry to avoid making the scramble watery.
What’s the best way to scramble the eggs for creaminess?
The key is low heat and constant, gentle stirring. Also, adding the cheese near the end, as directed, helps create a creamy texture.
Can I make this recipe for meal prep?
Yes, it reheats well for a quick breakfast. Let it cool completely before portioning it into containers. Reheat gently in a pan for best results.
Can I use sausage links instead of patties?
Absolutely. Simply cook and slice the links into rounds before adding them back to the scramble in step 5.
