Scrambled Eggs With Sausage, Sweet Peppers, And Cheddar

Ingredients

12 large eggs
6 tablespoons half-and-half
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon vegetable oil
8 ounces sweet Italian sausage, casings removed, sausage crumbled into 1⁄2-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 1⁄2-inch pieces
3 scallions, white and green parts separated, both sliced thin on bias
1 tablespoon unsalted butter
1-1⁄2 ounces sharp cheddar cheese, shredded (1⁄3 cup)

Instructions

Beat eggs, half-and-half, salt, and pepper with fork in medium bowl until thoroughly combined.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add sausage and cook, breaking into 1⁄2-inch pieces until beginning to brown, about 2 minutes. Add bell pepper and scallion whites; continue to cook, stirring occasionally, until sausage is cooked through and pepper is beginning to brown, about 3 minutes. Spread mixture in single layer on medium plate; set aside.
Wipe out skillet with paper towels. Add butter to now-empty skillet and melt over medium heat, swirling to coat pan. Pour in egg mixture. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom and sides of skillet, and lifting and folding eggs as they form curds (do not overscramble or curds formed will be too small). Cook until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in sausage mixture and cheddar until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with scallion greens, and serve immediately.

Scrambled Eggs With Sausage, Sweet Peppers, And Cheddar

Ingredients

Instructions

Tags

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