Easy Breakfast Scramble with Italian Sausage

• Gluten free

• Meat

  • 6 oz Sausages, pre-cooked

• Produce

  • 1/2 cup Baby kale, firmly packed leaves
  • 1 cup Baby spinach, firmly packed leaves
  • 6 Basil, fresh leaves
  • 1 cup Cherry tomatoes

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/8 tsp Kosher salt
  • 1/8 tsp Pepper, Freshly cracked

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp Whole milk

Found on jessicagavin.com

Description

Directions

• In a bowl, whisk together the eggs, milk, and salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
• In a large skillet (nonstick preferred) over medium heat, warm the olive oil. Add the sausages and brown 1 minute on each side. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
• When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.

Nutrition