Italian Sausage Scramble

When we celebrated Thanksgiving and Christmas with my family a few weeks ago, we did a lot of sweet eating. Normally, I prefer a baked good breakfast (i.e., muffins, waffles, pancakes, etc) to an egg-based breakfast. But, Saturday morning, I was craving veggies and non-carbs!

I found some Italian chicken sausage (with cheese) in my mom's freezer -- she'd gotten them from Sam's Club, and got to work creating a yummy, healthy, non-carby breakfast.

Italian Sausage Scramble - Finding Joy in My Kitchen

3 Italian chicken sausages, sliced thinly
4 oz. mushrooms, sliced
3-4 stalks of asparagus, cut into 1-inch pieces
1 C broccoli, cut into small pieces
1 medium diced bell pepper (red, orange or yellow)
1 egg per person (in our case, that was 5)
1/4 C milk (or, less, if you're using less eggs)

Chop and prepare the veggies. Saute them in a pan, with a little bit of olive oil, if needed.

Meanwhile, saute the sausages in another pan until warmed and lightly browned.

Then, combine the sausage and veggies and saute together for about 5 minutes.

Mix the eggs and milk together (season with salt and pepper, if desired). Add the egg mix to the veggies/sausage.

Scramble until eggs are cooked to your liking.

Serve warm.

I have a feeling this would be yummy with a little cheddar cheese melted inside a tortilla!

This post is linked to:

• Tempt My Tummy Tuesday
• Tuesdays at the Table