- Super Easy
- 10 minPreparation
- 5 minCooking
- 15 Total TimeTotal Time
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.
Check out the recipe ingredients to build your shopping list!
- Impossible Sausage Patties, chopped
- 2 Tablespoons Butter or plant-based butter
- 6 Eggs
- 1/4 Cup Milk or plant-based milk
- 1/2 Cup Cheddar or plant-based cheese
- 1 small Red Capsicum, seeds and stem removed, chopped
- 1 Tablespoon Chives, chopped
- Sliced Toast (Optional)
Cook the Impossible Sausage
In a medium skillet over medium heat, add 14 grams of the butter. Cook Impossible Sausage patties until browned, approximately 2 minutes per side. Remove from pan, chop up, and reserve in a separate bowl. Wipe the pan and put back on stove to use to cook eggs.
Prepare the eggs
In a bowl, whisk eggs and milk together until well combined and airy. Season with salt and pepper. Add shredded cheese to eggs and mix well.
Scramble the eggs
In the skillet over medium-low heat, add remaining butter and melt. Pour in egg mixture and scramble.
Add sausage crumbles
When eggs begin to set and look just a little wet, remove skillet from heat. Add the sausage pieces and capsicum to skillet and fold into eggs. Be careful not to over mix.
Serve and enjoy
To serve, plate eggs and garnish with chopped chives. Serve with optional sliced toast.
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