One of my favorite things to eat, and to make is a breakfast scramble because really you can throw anything and everything you like into it. From classic scrambles to, Mexican or Italian scrambles you can’t go wrong. I can’t wait to bring lots of scramble options to the blog but this past weekend I thought I would start with a little fall-inspired scramble.
½ cup milk
1 Package of frozen breakfast sausage (should come out to 1 cup, to 1 ¼ cup)
1 cup frozen sweet potato
½ white onion – chopped
1 tsp red pepper flake
½ tsp cinnamon
1 ½ cup grated gruyere cheese ( 1 cup for skillet, ½ cup for topping )
2 tbsp butter
Step 1: Sautee the breakfast sausage for 2 min until slightly brown on medium heat. You want to constantly break apart the sausage (preferably with a wooden spoon, to prevent scratches on the skillet) so you can get it into little pieces. Then set sausage aside on a plate and drain any grease. Turn the stove off.
Step 2: In a mixing bowl, crack the eggs, add the milk, add a generous pinch of salt and pepper, and whisk together. Set the bowl in aside.
Step 3: On medium low heat, add 1 tbsp butter and the sweet potato, while that cooks together for a minute chop your white onion. Add onion to the skillet and turn the temp to medium heat and sauté the veggies for 5 – 8 min. After 5 minutes, add the sausage back in, add a pinch of salt, pepper, the cinnamon and red pepper flakes cover the skillet and cook for the remaining 3 minutes. (This allows for the sausage to finish cooking through and the steam helps cook the sweet potato through.)
Step 4: Uncover the skillet, add the last tbsp. of butter and pour in the egg mixture. You’ll want to continually mix/pull your eggs to the center of the pan to help create the scramble. Cook for another 3, then add the cheese and let it cook and melt in for 1-2 min.
Step 5: Turn off the heat and top the scramble with the remaining cheese.