This scrambled eggs recipe combines the savory flavors of smoked sausage, sweet bell peppers, and creamy cheddar cheese to create a hearty, delicious breakfast that appeals to a wide range of palates. Scrambled eggs are my #1 go-to breakfast food to make because they are quick, easy and so satisfying.

Whether you want a hearty weekend brunch or a quick weekday breakfast, these scrambled eggs are sure to please. This scrambled egg recipe is my personal favorite, and I make a lot of eggs! If you are looking for a delicious way to start your day and would also like to remain energized throughout, these eggs will do the trick. These eggs will have you ready to tackle anything that lies ahead!

So, next time you’re in the mood for a breakfast that’s both comforting and indulgent, whip up a batch of these scrambled eggs and treat yourself or your family to a mouthwatering breakfast that will leave everyone wanting more.

SCRAMBLED EGGS INGREDIENTS LIST

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Eggs – half a dozen of fresh eggs

Cheese – shredded cheddar cheese, can be substituted with swiss cheese or any alternative.

Smoked sausage – one medium smoked sausage link, I like using andouille sausage

Bell pepper – one half of a medium bell pepper (green, yellow, red, or orange)

Milk – I use whole milk, but this can be substituted with fat-free, non-dairy milk or water

HOW TO MAKE THIS RECIPE

Follow these steps to make this recipe:

Prep the sausage and bell pepper: Prepare the sausage and bell peppers by dicing the sausage into bite-sized pieces and dicing the bell peppers. Set aside.
Cook the sausage: Bring the pan to medium heat and melt the butter or add the oil. Add the sausage and cook until brown, then remove from the pan and set aside on a paper towel-lined plate.
Whisk the eggs: Crack the eggs into a medium-sized bowl, add the milk, salt, and pepper to taste, and whisk to fully combine eggs without any traces of egg whites.
Sauté the bell pepper: Add the diced bell pepper and cook for about two minutes.
Scramble the eggs: Turn the heat down to medium-low and pour the eggs into the skillet. Allow them to cook for a few seconds without disturbing or stirring, then add half of the shredded cheese. Using a rubber spatula, scrape it along the bottom and sides, and pull it across the bottom of the pan to form soft curds. Continue to cook the eggs over medium-low heat stirring the eggs and scrapping the spatula along the bottom and sides of the pan to form additional curds. This will also keep the eggs from burning and drying out.
Toss in the cooked sausage: Toss in the cooked sausage and stir into the eggs to combine, then top with the remaining cheese and remove from the stove. The eggs should be mostly set, but a bit of liquid should remain.

PRO TIPS FOR MAKING THIS RECIPE

Don’t overcook. It can be very easy to end up with dry overcooked eggs if you are not careful. The eggs are done when creamy and mostly set. However, some people love a good hard scramble so I leave it up to you!
Substitute the sausage. I use a pork smoked sausage for this recipe but this can be substituted with chicken, beef, or turkey as needed.
Double the recipe. The recipe can easily be doubled for larger groups. If you need a quick and delicious breakfast for a larger crowd, this is it!

Scrambled Eggs with Smoked Sausage

5 from 2 votes

Recipe by Jamie Tryon Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

6 6 eggs
1 1 smoked sausage link, diced
1/2 1/2 bell pepper (green, yellow, red, or orange), chopped
1/4 cup 1/4 cheddar cheese, shredded
3 tsps 3 whole milk, non-fat, dairy-free or water
2 tbsp 2 butter or oil
salt and pepper to taste
chopped parsley, garnish

Directions

Prepare the sausage and red bell pepper by dicing the sausage into bite-sized pieces and finely chopping the bell pepper.
Bring the pan to medium heat and melt the butter or add the oil. Add the sausage and cook until brown, then remove from the pan and set aside on a paper towel-lined plate.
Crack the eggs into a medium-sized bowl, add the milk, salt, and pepper to taste, and whisk to fully combine eggs without any traces of egg whites remaining.
Add the diced bell pepper and cook for about two minutes, then turn the heat down to medium-low and pour in the eggs. Allow them to cook for a few seconds without disturbing or stirring, then add half of the shredded cheese. Using a rubber spatula, scrape it along the bottom and sides, and pull it across the bottom of the pan to form soft curds.
Continue to cook the eggs over medium-low heat until, stirring the eggs and scrapping the spatula along the bottom and sides of the pan to form additional curds. This will also keep the eggs from burning and drying out.
Toss in the cooked sausage and stir into the eggs to combine, then top with the remaining cheese and remove from the stove. The eggs should be mostly set, but a bit of liquid should remain.
Garnish with parsley and serve immediately.

Equipment

non-stick skillet
rubber spatula

Notes

Scrambled eggs should reach an internal temperature of 144°F to 150°F
The eggs are done when creamy and mostly set. However, some people love a good hard scramble so I leave it up to you!

Did you make this recipe?

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While I have you here… may I suggest a few for you to try next:

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.