This hearty breakfast scramble is full of smoked sausage, scrambled eggs, bell peppers, mushrooms, and onions. It's a great way to start your day!
I can't think of an easier, one-pan breakfast than a breakfast scramble. It has everything you could want in a breakfast make in a single pan. Our breakfast scramble is packed with smoked sausage pieces, scrambled eggs, bell peppers, mushrooms, and onions. Plus, it's all cooked in the same pan, so cleanup is a breeze!
Of course, there are other easy and tasty one-pan breakfasts that are just as good. It just depends on what type of meal you're looking for. We have an awesome sausage and sweet potato hash, as well as, a hearty steel cut oats with strawberries, breakfast cookies, and steel cut oats with blueberries.
How to make a breakfast scramble:
- Crack eight eggs in a large bowl. Season with salt and pepper, then whisk until frothy.
- Set the eggs aside, and heat a large skillet over medium heat. After the skillet gets hot, add avocado oil (or your choice of cooking oil) and the sausage pieces.
- Cook the sausage until they're lightly browned on both sides. Push them to one side of the pan, and lower the heat to low-medium.
- Add the diced onions and sliced mushrooms. Continue to cook over low-medium heat for 5 to 7 minutes. Occasionally, stir the sausage around to keep it from burning.
- The mushrooms will begin to soften and shrink in size, and the onions will become translucent. Next, add the diced bell peppers and cherry tomatoes.
- Continue to cook the vegetables over low-medium heat for another 4 to 5 minutes. The tomatoes should begin to blister and release some moisture.
- You'll want to cook as much of that away before adding the eggs; otherwise, the eggs will be watery and difficult to scramble. Just before adding the eggs, stir all the ingredients together.
- If necessary, briefly turn up the heat to medium to help evaporate any excess liquid.
- Pour in the beaten eggs, and use a spatula or wooden spoon to push them around the pan. They'll mix with the other ingredients, and pick up the flavor and any residual liquid.
- The residual liquid will discolor the eggs slightly which is why the eggs in the photos are not bright yellow. If you'd prefer bright yellow eggs, push all the ingredients to one side of the pan, scramble the eggs separately, then mix the ingredients together.
- After the eggs are cooked through or to your desired doneness, remove the breakfast scramble from heat, and serve immediately with a side of fresh fruit or cinnamon apples.
What can you add to a breakfast scramble?
Do you need to add milk to a scramble?
It’s not necessary to add milk or heavy cream to a scramble, especially if you’re making a dairy-free breakfast dish. However, adding dairy to eggs tends to make the eggs lighter and fluffier.
If you’re looking for fluffy eggs in the scramble and don’t mind the dairy, add a tablespoon or two of milk or heavy cream while you’re beating the eggs. That should help lighten them up a bit.
How do you make a breakfast scramble with potatoes?
A lot recipes use bagged, frozen potatoes in scrambles. This weekend breakfast scramble uses a fresh potato along with the other ingredients. It’s cooked in the pan with some bacon and onions before the other ingredients are added.
Recipe Card with Ingredient Amounts and Instructions
- 8 large eggs, beaten
- Salt and pepper, to taste
- 1 tablespoon(s) avocado oil
- 8 ounces breakfast sausage, rope-style, cut into ¼ inch thick slices
- 4 ounces mushrooms, sliced
- ½ cup white onion, diced
- ½ cup green bell peppers, diced
- ½ cup red bell peppers, diced
- ½ cup cherry tomatoes, halved
- In a large bowl, add eggs, salt, and pepper. Whisk until frothy, and set aside.8 large eggsSalt and pepper
- Heat a large skillet over medium heat. After the pan gets hot, add the oil and sausage. Cook the sausage for 5 to 6 minutes until both sides are lightly browned. Push the sausage pieces to one side of the pan, lower the heat to low-medium, and add the mushrooms and onions.1 tablespoon(s) avocado oil8 ounces breakfast sausage4 ounces mushrooms½ cup white onion
- Cook the mushrooms and onions until the mushrooms shrink and soften and onions become translucent, about 4 to 5 minutes.
- Next, add the bell peppers and tomatoes. If desired, season the vegetables with salt and pepper. Cook the peppers and peppers until the tomatoes begin to blister, about 4 to 5 minutes, then stir all the ingredients together. If there's a lot of excess liquid in the pan, adjust the heat to medium to help the liquid evaporate before adding the eggs.½ cup green bell peppers½ cup red bell peppers½ cup cherry tomatoes
- Pour in the beaten eggs, and push them around the skillet with a spatula or wooden spoon until they're scrambled or cooked to the desired doneness. Remove the pan from heat, and serve the scramble immediately.
- Store any leftovers in the refrigerator for up to 3 days.