I can’t remember how this came to be or the first time he made this for me. Since the first time he made it, it has evolved into something little more waist and heart friendly. Initially it was MANY whole eggs, bacon, and I think cheese was involved a few times. But none of those items are in there any more.
This picture was taken on the day he moved out of Cleveland and into my life permanently. His kitchen truly was a bachelor’s kitchen, except he had Henckel knives. I couldn’t understand that. It just baffled me. So, the next time I came to visit, I brought practically my whole kitchen with me. Mixer, bowls, spatulas, etc. I figured, if I was going to spend a lot of time there, and I knew I was, I needed to be properly hoored out. LOL
We start with potatoes and some form of breakfast meat if it needs to be cooked. Lately, I’ve been using the Jimmy Dean Turkey Sausage Links.
Then we chop various vegetables: celery, green onion, green pepper, mushrooms, jalapeno. At this point, the dog is usually sitting not so patiently waiting for something to be dropped on the floor. She’s like a Swiffer, but she doesn’t have anti-bacterial cleaning solution. She just looks like this:
|Are ya gonna drop something for the dog?|
She’s such a mooch! LOL
When the potatoes and starting to get tender, then we add all the vegetables except the mushrooms.
Those are sauteed until they are nice and tender, then we add the pre-cooked sausage and the mushrooms.
Continue cooking until the meat is heated and the mushrooms are cooked. Turn the heat down to low and then add the eggs.
At this point, it’s clean up time. I have started covering the pan to try more of a frittata type egg dish, but the egg substitute just doesn’t really lend itself to that easily. So, I inevitably flip them so they don’t burn or stick on the bottom. Hence the name Scramble.
Once it’s all said and done, we dish it up into two bowls and chow down!
To make it a relatively quick breakfast meal, we use the pre-cooked turkey sausage. I like the links, but you could use patties if you want. We’ve made it with turkey bacon…not so much. We’ve made it with low fat bacon from Gwaltney, but not recently. We’ve also made it with Shady Brook links and the roll sausage. I like the roll sausage to use in my cabbage rolls. S doesn’t like them, so I don’t make them often. I LOVE them and find them a comfort food. *shrugs* Maybe I’ll whip up a batch. I think there’s some sausage in the freezer somewhere…. hm….
- 1 T canola oil
- 1 1/2 c potato, diced
- 1/2 c green bell pepper, diced
- 1/2 c celery diced
- 1/2 c green onion, sliced
- 2 T jalapeno pepper, finely diced
- Bayou Blast to taste
- Garlic Salt to taste
- 6 links turkey sausage, chopped
- 1/2 c mushroom, chopped
- 1 3/4-2 c egg substitute
- Peel and dice the potato. Heat a nonstick skillet over medium heat. Add potato to the pan. Sprinkle with Bayou Blast and Garlic Salt to taste, about ½ – 1 teaspoon of each. Cook the potatoes until just tender.
- Add the celery, onion and bell pepper to the pan. Continue to cook until soft.
- Add the turkey sausage and mushrooms cooking until the mushrooms are done. Combine the egg substitute with some Bayou Blast and Garlic Salt to taste.
- Slowly pour over the vegetable mixture and turn the heat down to low. Cooking, stirring occasionally, until the egg substitute is cooking through.
- Serve immediately.