8ouncesbreakfast sausagerope-style, cut into ¼ inch thick slices
4ouncesmushroomssliced
½cupwhite oniondiced
½cupgreen bell peppersdiced
½cupred bell peppersdiced
½cupcherry tomatoeshalved
Instructions
In a large bowl, add eggs, salt, and pepper. Whisk until frothy, and set aside.
8 large eggs, Salt 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 avocado oil, 8 ounces breakfast sausage, 4 ounces mushrooms, ½ 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 peppers, ½ cup red bell peppers, ½ 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.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of scramble. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.