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ImpossibleTM Sausage Breakfast Scramble Recipe

A delicious breakfast plate featuring a scramble of Impossible™ Savory Ground Sausage, buttered toast, sauteed spinach, and fresh sliced cherry tomatoes and avocado.
  • 6Servings
  • Super Easy
  • 7Ingredients
  • 10 minPreparation
  • 5 minCooking
  • 15 Total TimeTotal Time

This Impossible™ Sausage Breakfast Scramble recipe uses savory 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.

7 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 Ounce Package Impossible™ Sausage Made From Plants, Savory
  • 2 Tablespoons Butter or Plant-Based Butter
  • 6 Eggs or Plant-Based Liquid Eggs
  • 1/4 Cup Milk (omit if using plant-based eggs)
  • 1/2 Cup Shredded Cheddar Cheese or plant-based cheddar cheese
  • 1 small Red bell pepper, seeds and stem removed, chopped
  • 1 Tablespoon Chives, chopped
4 steps
  1. Cook the Impossible Sausage

    In a skillet over medium heat, add one tablespoon of the butter. Crumble and cook Impossible Sausage until seared and nicely golden brown. Remove from pan and reserve in a separate bowl. Wipe the pan clean with paper towels, and use to the cook eggs.

  2. Scramble the Eggs

    In a bowl, whisk eggs and milk together until well combined and airy, or thoroughly shake plant-based liquid eggs. Season with salt and pepper. Add shredded cheese, and mix well. In the skillet over medium-low heat, add butter the remaining 1 tablespoon butter, and melt. Pour in egg mixture and scramble the eggs.

  3. Add the Impossible Sausage

    When eggs begin to set but still appear a little wet, remove skillet from heat. Add the sausage crumbles and red bell pepper to skillet and fold into eggs. Be careful not to over mix.

  4. Serve and Enjoy

    To serve, garnish the scramble with chopped chives. Serve with sliced toast. Enjoy!

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