Wife Life: Savory Sausage Scramble recipe

I am making a lifestyle change and part of it is seriously limiting starchy carbs and junk food. You know how most diets have cheat days? Well I’ve had a cheat LIFE, and it’s time to hunker down. But I love breakfast and everyone knows the best part of breakfast is carbs. I usually have a big breakfast on the weekend which typically includes a sausage, egg and cheese biscuit, or some Eggo waffles and bacon. I’ve already been incorporating a green smoothie several times a week, so making that my Monday-Friday mainstay isn’t a big deal. And I do love oatmeal topped with fresh berries & a splash of cream, or sliced banana, shredded coconut, and honey. But what about when I want something savory instead of sweet?

This recipe is actually adapted from my brother in law. He made it the last couple times I came to visit my sister and it’s not only delicious, but satisfying. I prefer chicken sausage and included my favorite brand, but of course you can sub out turkey sausage or even a meat substitute. Same with the cheese. You can also change this to make it an omelette. Have fun with it!

SAVORY SAUSAGE SCRAMBLE
Serves: 1 
Ingredients:

2 eggs
2 links Applegate Farms chicken & apple sausage
2 mini sweet bell peppers
1-2 tsp shredded Mexican cheese blend
Salt
Pepper
Butter

1. Cut of stems from peppers, remove inner seeds, and chop to your preference. Cut the sausage into bite size pieces. 
2. Crack the eggs into a bowl and add pepper to taste. Whisk until well mixed.
3. Melt some butter in a small pan over low heat (you only need about a teaspoon).
4. Pour in the eggs, sausage, and peppers. I don’t like my cheese to stick to the pan so I sprinkle it on in the last few seconds, but you can add it at this step. 
5. I like a soft scramble so I keep the heat really low and the eggs are on for a minute or two. If you like more solid eggs, 30-60 seconds on low-medium heat will do.
6. Plate and enjoy! 

I love this recipe because it tastes similar to the egg skillets I sometimes order at brunch, but without the potatoes or too much cheese. If I don’t have the peppers, I’ll do just the eggs and cheese but add a sprinkle of Trader Joe’s Everything But The Bagel seasoning. I don’t like Mexican for breakfast (weird, I just have a mental block) but you could also do this southwestern-style and add avocado & salsa.

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