I love to look for ways to make my life easier in the kitchen. If there is any kind of short cut that I can take, I love to be able to do that when I need to.
I recently discovered a new product from Johnsonville that will definitely cut my time down in the kitchen. They now have fully cooked breakfast sausage in 3 varieties – original, Vermont maple, and turkey. The sausage can be reheated in 30 seconds in the microwave or a little bit longer on the stove top in a skillet. They all sounded tasty but I picked up a package of original.
Then I decided to use some of the sausage to make a tasty country breakfast scramble. The recipe I like to use calls for bacon but I decided to do a #JohnsonvilleSausageSwap and use this fully cooked sausage in its place.
Usually, I have to cook the bacon for this dish, but with the fully cooked sausage, I was able to eliminate a step. All I needed to do was cut up the sausage and add it to my skillet at the same time I add the potatoes.
I also love the flavor we got with the sausage. It definitely made this breakfast scramble flavorful.
- 6 medium red new potatoes, cubed
- 10 eggs
- 1/3 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 Tbsp butter
- 1/2 of a 9.6 oz pkg of Johnsonville fully cooked sausage (I used original), sliced
- 4 green onions, sliced
- 1 cup shredded cheese (I like to use pepper jack)
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- In a large skillet, melt butter and add potatoes, and sausage to skillet. Cook for about 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese. Serves 6.
This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.