Food recipes
Extra Yellow Sausage And Cheese Scramble
Extra Yellow Sausage And Cheese Scramble
Ingredients:
1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
1 green bell pepper, diced
1 pound ground sausage
4 cups frozen hash brown potatoes
8 large eggs
Directions:
1⁄ cup water or heavy cream
4
Optional: a few drops hot sauce
Salt and freshly ground pepper to taste
1⁄ pound Cheddar cheese, grated
2
1. Preheat an electric skillet to medium-high or heat a deep 31⁄-quart nonstick sauté
2
pan over medium-high heat and add the oil. Once the oil is heated, add the onion
and pepper and sauté until the onion is transparent, about 5 minutes. Add the
sausage and cook for 5 minutes, or until browned, breaking it apart as it cooks.
Remove any excess fat, if necessary, by carefully dabbing the pan with a paper
towel. Add the hash browns and cook covered for 10 minutes, or until the hash
browns are tender and the sausage is cooked through. Stir to combine well.
2. Whisk together the eggs, water or heavy cream, hot sauce (if using), and salt and
pepper. Remove the lid from the pan and pour the eggs over the sausage-potato
mixture. Stir to combine and scramble the eggs until they begin to set. Add the
cheese and continue to scramble until the eggs finish cooking and the cheese
melts. If you prefer, instead of stirring the cheese into the mixture, you can top it
with the cheese; then cover the skillet and continue to cook for 1–2 minutes or
until the cheese is melted. Serve immediately.
Cooking with Your Feet Up
As long as you can position it so the cord is safely out of the way, you can
fix this meal in an electric skillet at the table. Chop the vegetables the night
before and mix the eggs together in a jar with a tight lid. You’ll be able to
sit down to cook while you savor your first cup of coffee.
BAKED FRENCH TOAST WITH TOASTED-PECAN MAPLE SYRUP
You do most of the work for this dish the night before, so you can have it ready
within an hour the next morning. Have maple or raspberry syrup available at the
table for those who wish to add it.
Yields 8–10 servings
1 16-ounce loaf challah or brioche
Butter to cover baking dish plus 3⁄ cup butter for topping
4
Ingredients:
1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
1 green bell pepper, diced
1 pound ground sausage
4 cups frozen hash brown potatoes
8 large eggs
Directions:
1⁄ cup water or heavy cream
4
Optional: a few drops hot sauce
Salt and freshly ground pepper to taste
1⁄ pound Cheddar cheese, grated
2
1. Preheat an electric skillet to medium-high or heat a deep 31⁄-quart nonstick sauté
2
pan over medium-high heat and add the oil. Once the oil is heated, add the onion
and pepper and sauté until the onion is transparent, about 5 minutes. Add the
sausage and cook for 5 minutes, or until browned, breaking it apart as it cooks.
Remove any excess fat, if necessary, by carefully dabbing the pan with a paper
towel. Add the hash browns and cook covered for 10 minutes, or until the hash
browns are tender and the sausage is cooked through. Stir to combine well.
2. Whisk together the eggs, water or heavy cream, hot sauce (if using), and salt and
pepper. Remove the lid from the pan and pour the eggs over the sausage-potato
mixture. Stir to combine and scramble the eggs until they begin to set. Add the
cheese and continue to scramble until the eggs finish cooking and the cheese
melts. If you prefer, instead of stirring the cheese into the mixture, you can top it
with the cheese; then cover the skillet and continue to cook for 1–2 minutes or
until the cheese is melted. Serve immediately.
Cooking with Your Feet Up
As long as you can position it so the cord is safely out of the way, you can
fix this meal in an electric skillet at the table. Chop the vegetables the night
before and mix the eggs together in a jar with a tight lid. You’ll be able to
sit down to cook while you savor your first cup of coffee.
BAKED FRENCH TOAST WITH TOASTED-PECAN MAPLE SYRUP
You do most of the work for this dish the night before, so you can have it ready
within an hour the next morning. Have maple or raspberry syrup available at the
table for those who wish to add it.
Yields 8–10 servings
1 16-ounce loaf challah or brioche
Butter to cover baking dish plus 3⁄ cup butter for topping
4
Printed from https://recipe.bluelayer.org/recipe/74190/extra-yellow-sausage-and-cheese-scramble