Smoked Sausage and Egg Scramble
A fun mix to your average scrambled eggs!
- 6 ounces Scott Pete Polish Sausage, sliced
- 6 large eggs
- 1/4 cup of milk (whole or 2%)
- 2 tablespoons unsalted butter
- salt and pepper, to taste
Melt butter in a skillet over medium heat. Add sausage, cooking until browned on both sides.
Remove sausage and set aside.
Whisk eggs and milk in a medium bowl. Season with salt and pepper.
Add egg mixture into skillet and cook, stirring constantly until eggs are set.
Cut sausage in half lengthwise and arrange in shape of heart and set in egg. Decorate with dill, cilantro and/or parsley as desired.
-Veggies are also a great addition to this dish- just cook in the same skillet with the sausage!