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As we gear up for the 2nd Annual Threading Love 5K we wanted to provide you with an easy Breakfast Scramble with Italian Sausage to get you ready to run (or walk)! As we fuel our bodies with essential nutrients and healthful foods we are more likely to succeed in our fitness goals!
Don’t Skip Breakfast! Try this easy breakfast scramble recipe for a healthy, wholesome meal. One skillet egg scramble with Italian sausage, tomatoes, kale, and spinach.
8 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
1/8 teaspoon Pepper freshly cracked
1 tablespoon olive oil
6 ounces pre-cooked sausages (pork or chicken), ¼-inch slices
1 cup cherry tomatoes halved
1 cup baby spinach leaves firmly packed
1/2 cup baby kale leaves firmly packed
6 basil leaves fresh, chopped
1/4 cup Parmesan cheese grated, more for garnish
In a bowl, whisk together the eggs, milk, and salt and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
In a large skillet (nonstick preferred) over medium heat, warm the olive oil. Add the sausages and brown 1 minute on each side. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan.
When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.