Sausage Egg and Cheese Scramble Recipe

Eggs: The base of the scramble, providing protein and a fluffy texture.

Crumbled sausage: Adds a savory and hearty flavor to the dish.

Shredded cheese: Melts into the eggs, adding creaminess and richness.

Butter: Used to cook the eggs and sausage, adding a subtle richness.

Salt: Enhances the overall flavor of the scramble.

Pepper: Adds a touch of spice and depth to the dish.

To achieve a fluffy texture in your scrambled eggs, whisk them thoroughly to incorporate air. Additionally, cook the eggs over low to medium heat, stirring gently and continuously to prevent overcooking and ensure even distribution of the sausage and cheese.

• eggs - Substitute with tofu: Tofu can be scrambled similarly to eggs and provides a similar texture and protein content.

• eggs - Substitute with chickpea flour batter: Chickpea flour mixed with water can mimic the consistency of scrambled eggs and is a great vegan alternative.

• crumbled sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavor of sausage.

• crumbled sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a similar texture and flavor without the meat.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast has a cheesy flavor and is a good non-dairy alternative.

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts similarly to regular cheese and is suitable for those avoiding dairy.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can be used for cooking the scramble.

• butter - Substitute with coconut oil: Coconut oil is another good fat source and adds a slight sweetness to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt and may offer a slightly different mineral content.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can spice up the scramble.

• pepper - Substitute with paprika: Paprika provides a mild peppery flavor and a bit of color to the dish.

• Allow the sausage egg and cheese scramble to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled scramble to an airtight container. For best results, use a container that fits the amount of scramble snugly to minimize air exposure.
• If you plan to consume the scramble within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the scramble. Portion the scramble into individual servings and place them in freezer-safe bags or containers. This makes reheating easier and reduces waste.
• Label the containers with the date to keep track of freshness. The scramble can be frozen for up to 2 months.
• When ready to eat, thaw the scramble in the refrigerator overnight if frozen. Reheat in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• To maintain the best texture and flavor, avoid reheating the scramble multiple times. Reheat only the portion you plan to eat.

• Microwave Method:

  1. Place your leftover sausage egg and cheese scramble in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in 30-second increments if needed until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet to prevent sticking.
  3. Add the leftover scramble to the skillet.
  4. Stir occasionally, cooking until the scramble is heated through, usually about 3-5 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scramble in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until the scramble is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the scramble in an air fryer-safe dish or on a piece of parchment paper.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the scramble to the bowl and stir occasionally.
  4. Heat until the scramble is warmed through, usually about 5-7 minutes.

• Bowl: Use this to whisk the eggs with salt and pepper.

• Whisk: Essential for blending the eggs smoothly.

• Skillet: A medium-sized skillet is perfect for cooking the sausage and scrambling the eggs.

• Spatula: Ideal for stirring the eggs gently as they cook.

• Measuring cup: Use this to measure out the shredded cheese.

• Measuring spoon: Handy for measuring the butter.

• Knife: Useful if you need to cut the butter into smaller pieces.

• Plate: For serving the finished scramble hot.

Pre-cook the sausage: Cook and crumble the sausage ahead of time, then store it in the fridge. This way, you can quickly add it to your scramble without waiting for it to cook.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself. It melts just as well and speeds up the process.

Batch whisk eggs: Whisk multiple eggs at once and store them in the fridge. This makes it easy to pour out the amount you need for a quick breakfast.

Non-stick skillet: Use a non-stick skillet to reduce cleanup time and ensure your scramble cooks evenly without sticking.