Scrambled eggs and breakfast sausage = all the protein you could want in one morning. These eggs have a little ingredient that I think helps tremendously with their fluffy and light texture, and the sausage is a new twist on the traditional breakfast sausage.
- 2 eggs
- 1 teaspoon whole milk
- Salt and pepper, to taste
Crack the two eggs into a bowl. Add the milk, and whisk together. (If you don’t feel like using a whisk, use a fork like me. It’s only two eggs!) Butter a pan to keep the eggs from sticking. You can also use non-stick cooking spray if you prefer that to butter. Although Paula Deen would think you’re crazy! Put the pan on the stove and turn the stove to high. Pour your egg mixture into the pan. Wait about 30 seconds for the eggs to get hot and then start scrambling! Scrambling is basically like whisking except it’s more gentle. Your eggs will be done when they are light and fluffy, not runny and raw. After plating your eggs, add a little salt and pepper to really bring out their flavor.
Applegate Farms’s chicken and apple breakfast sausage is honestly the best breakfast sausage in the world. I came across it in the freezer section of the grocery store and I knew I had to try it. It is chicken, however — sorry, pork lovers! This sausage is both sweet and savory. It might sound a little different than your traditional breakfast sausage, but, believe me, it’s great. These sausages are already fully cooked so all you have to do is heat them up. I prefer heating them in a skillet for about 7 minutes. The cooking time will vary depending on the amount of sausage you have. Please give them a try, they will not disappoint!