Ingredients
- 1 tablespoon extra-virgin essential olive oil or vegetable oil, 1 turn from the pan
- 1 pound bulk breakfast sausage, for example walnut sausage
- 8 large eggs
- A splash half-and-half or dairy
- A couple of drops hot sauce
- Pepper and salt
- 6 ounces (1/3 pound) Cheddar, diced
- 1 plum tomato, seeded and diced
Directions
Preheat a nonstick skillet over medium high temperature. Add extra-virgin essential olive oil or vegetable oil. 1 turn from the pan, add sausage and brown and crumble the meat, five to six minutes. Take away the sausage in the pan and drain off a few of the fat. Return pan to heat and lower the high temperature to medium low.
Whisk together the eggs, half-and-half or milk, hot sauce. pepper and salt. Scramble the eggs until soft, adding cheese and then scramble another minute approximately to complete cooking eggs and also to start to melt the cheese bits. Remove pan from heat and mix sausage and eggs. Garnish areas of the eggs having a couple of bits of diced fresh tomato. Serve plates of sausage scrambles with pancakes. or an easy supper, serve with toasted wholegrain bread, buttered and drizzled with honey.
Recipe thanks to Rachael Ray