All you need is 20 minutes and 5 ingredients for this easy Breakfast Sausage, Egg, and Cheese Scramble recipe. When a delicious breakfast is this quick, enjoy it on busy weekdays & not just lazy Sunday mornings.
Soft & fluffy scrambled eggs loaded with crumbled country sausage, & loads of gooey cheese are a delicious way to start your day. The hearty recipe is a favorite but is also great for lunch or dinner
This low-carb breakfast scramble, like my sausage cheese balls recipe, is keto-approved. It's also gluten-free, grain-free, & protein-packed. But if you are not carb-conscious you may also enjoy Hawaiian Roll Sausage & Egg Breakfast Sliders.
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Ingredients for Sausage Scramble
Like all good scramble recipes, eggs are the base. My tip for the best scramble, start with room-temperature eggs. The whites & yolks mix evenly when they are not cold from the refrigerator.
Plus add your favorite crumbled breakfast sausage and tons of shredded cheese. For flavor and texture, dried minced onion is all you need. Finish with salt & pepper to taste if needed.
Here are the ingredients to make Breakfast Sausage, Egg, & Cheese Scramble.
- Breakfast Sausage - no links or patties here, you want the kind that can crumble and saute in the pan. A mild pork variety with sage is my favorite.
- Eggs - large eggs at room temperature is best.
- Shredded Cheese - a bold flavorful cheese like cheddar is best but any good melting cheese will work.
- Minced Dry Onion - no chopping needed keeps this a fast morning recipe but still has great onion flavor (also lower carb).
- Black Pepper - to season
- Salt - optional, depending on the type of sausage used may need more to season to taste.
See the recipe card for quantities.
How to Make Scrambled Eggs with Sausage & Cheese
As mentioned, it takes just 20 minutes to make this breakfast recipe. It is one of the things I love about this sausage scramble. Busy school & work days can even start with this filling recipe.
Here are the easy steps for making a breakfast skillet -
- Saute the Sausage
- Slowly Scramble the Eggs & Cheese
- Season & Serving Ideas
1 - Saute the Sausage
The recipe is made by cooking the sausage and the eggs in the same pan. A large skillet with deep sides will hold all the yummy goodness. I am using a nonstick 12" skillet.
Crumble the sausage and distribute it evenly in the large skillet. Turn the stove to medium and cook while frequently stirring for 5-8 minutes.
Once the sausage pieces are starting to brown, add the dry minced onion. Stir and cook for an additional minute.
2 - Slowly Scramble the Eggs & Cheese
In a large bowl with a pourable spout, crack the eggs into the bowl one at a time. Whisk vigorously until well combined and there are no visible white or yolk streaks.
Like my recipe for soft scrambled eggs, cooking this over low heat is important. You don't want dried-out or rubbery eggs. Low & slow keep the scrambled eggs moist, tender, and fluffy.
Turn the stove down to low, do not drain the fat or drippings. Slowly pour the scrambled eggs into the pan.
Stir the raw eggs along with the breakfast sausage so they are evenly distributed in the pan. Cook over low heat for 3-4 minutes while stirring occasionally.
Hint: The eggs should be still shiny or glossy when they just finished cooking. DO NOT overcook the eggs. Checking with a thermometer so the eggs reach the minimum cook temperature is the best.
Turn the heat off the stove and sprinkle the shredded cheddar cheese over the top. Fold the cheese to help it melt and incorporate it with the scrambled eggs & sausage.
3 - Season & Serving Ideas
Once melted, it is ready to season. Sprinkle on some black pepper. Taste before adding salt just in case the brand sausage being used is already salty.
Top with more cheese if desired. Spoon onto individual plates & enjoy immediately while the eggs are still warm.
Other great topping ideas when serving skillet scrambles include:
- Hot Sauce or Salsa
- Ketchup
- Fresh Herbs; chives, flat-leaf parsley, or cilantro
- Scallions or Green Onions
- Dollop of Sour Cream
Substitutions & Variations
Try a recipe option with these variations and ingredient swaps. Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes.
Substitutions
- Crumbled Sausage - instead dice up links or remove them from the casing if possible.
- Sausage - use diced bacon instead - drain the fat before adding eggs.
- Cheddar - use your favorite or a combination of any of the following; Monterey Jack, pepper Jack, mozzarella, gouda, fontina, or colby. Try dairy-free if you are allergic.
- Dried Onion - use raw fresh onion finely chopped if desired.
Variations
- Spicy - use hot breakfast sausage instead of mild country, sweet, or maple sage.
- Italian - use crumbled Italian sausage & mozzarella cheese.
- Potatoes - add leftover cooked potatoes. I love adding diced-up leftover toaster oven baked potatoes or Instant Pot Boiled Baby Potatoes to the skillet along with the eggs.
- Kid-friendly - top with ketchup at the end.
This recipe is also great on the go - wrap some in a large warm flour tortilla for a quick breakfast burrito.
Equipment Needed
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Storing & Reheating
This breakfast scramble recipe stores well & reheats easily. Store in the refrigerator for up to 5 days. It can also be frozen for up to a month.
It is a great meal-planning make-ahead breakfast. It reheats in just 1 minute in the microwave - talk about a morning timesaver!
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Start with room-temperature eggs so they combine well and have no separate yolk and white parts.
- Do not drain the fat from the pork sausage & cool to 160°F or 72°C internal meat temperature.
- Cook eggs and cheese at a low temperature.
- Make plenty; leftovers are amazing & great for a quick morning meal.
FAQ
Many people like to add milk to their eggs when making scrambles. This yields a creamy flavor. I find it is not necessary especially when cooking in a fat like butter or for this recipe, the sausage drippings. That comforting fatty richness is plenty amazing - no milk needed.
It typically takes 30 minutes in most indoor temperatures to reach the desired 68-70°F. Try a hack to get them ready quickly. If you are in a rush, you can use cold eggs from the fridge just make sure to WHISK A LOT so they are frothy & incorporated.
What to Serve with Breakfast Skillet
These are my favorite dishes to serve with any egg scramble:
Breakfast Sausage, Egg, & Cheese Scramble
Equipment
- large skillet
- silicone spoon / spoonula
- large bowl with a pourable spout
Ingredients
- 1 pound ground breakfast sausage
- 1 tablespoon dry minced onion
- 8 eggs
- 1.5 cups shredded cheddar cheese
- salt & pepper
Instructions
- Bring the eggs to room temperature while prepping and starting the sausage.** shred the cheese if not preshredded
- In a large skillet crumble the sausage and distribute it evenly. Turn the stove to medium and cook for 5-8 minutes while frequently stirring with a silicone spoon/spoonula.
- Once the sausage pieces are starting to brown, add the dry minced onion. Stir and cook for an additional minute.
- In a large bowl with a pourable spout, crack the eggs into the bowl one at a time. Whisk vigorously until well combined and there are no visible white or yolk streaks.Turn the stove down to low, do not drain the fat or drippings. Slowly pour the scrambled eggs into the pan.
- Stir the raw eggs along with the breakfast sausage so they are evenly distributed in the pan. Cook over low heat for 3-4 minutes while stirring occasionally.
- Turn the stove off. Sprinkle on the cheese and fold it in to melt.Add black pepper and taste test. If needed, add salt.
- Spoon onto individual plates. Add more cheese if desired - or any of the fun topping ideas in the notes. Enjoy immediately while fresh and warm.
Notes
- Hot Sauce or Salsa
- Ketchup
- Fresh Herbs; chives, flat-leaf parsley, or cilantro
- Scallions or Green Onions
- Dollop of Sour Cream
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 322 |
| % Daily Value* | |
| Total Fat 26.6g | 34% |
| Saturated Fat 12.1g | 61% |
| Cholesterol 272mg | 91% |
| Sodium 703mg | 31% |
| Total Carbohydrate 1.5g | 1% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 0.7g | |
| Protein 19.4g | |
| Vitamin D 24mcg | 120% |
| Calcium 236mg | 18% |
| Iron 1mg | 7% |
| Potassium 110mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Recipe analyzed by  |
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Raw Pork Food safety
When working with raw meat, safe food handling is always important.
- Cook to a minimum temperature of 160 °F (71 °C)
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Esme Slabbert says
Just what we love to enjoy for a quick and easy breakfast, so pinned this version.
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Teresa Dankerlui says
That looks good.
Angela says
Thank you.