Impossible^TM Sausage Breakfast Scramble Recipe

This Impossible™ Sausage Breakfast Scramble recipe uses peppery sausage made from plants scrambled with eggs, a generous amount of cheese plus bright red bell pepper and freshly chopped chives. It packs a whopping amount of protein to satiate you from AM until lunchtime. This recipe can also be made entirely plant-based by substituting the butter, eggs, milk and cheese for their plant-based counterparts!

Sure, scrambling eggs may be simple, but we’ve seen one too many burnt eggs stuck onto a skillet for us not to share a few pointers.

For perfectly scrambled eggs, crack your eggs into a bowl and use a fork to whisk them together. Scrambling with a whisk tends to incorporate more air which might make your eggs too foamy, airy or bubbly. Make sure to combine your eggs so that the whites and yolks are fully mixed (to avoid streaky eggs). For soft and creamy scrambled eggs aka a soft scramble, cook low and slow. To do this, stir and fold eggs with butter over gentle heat until the eggs are cooked but pourable. This will create scrambled eggs with the consistency of cottage cheese. For firm and fluffy eggs, crank up the heat.

For scrambled eggs that are firm enough to eat with a fork, cook them quickly over a medium-high heat in a pan that is hot before you add the eggs. Note that your eggs should still be a little wet when you remove them from heat in Step 4. Why? The residual heat will continue to cook them, even as they’re carried to the table.