Scrambled Eggs with Andouille Sausage and Toast
🕒 10 min total 4 servings Breakfast
Crispy andouille and fluffy eggs — a protein-packed Southern breakfast that comes together in 10 minutes.
Ingredients (8)
Tap an item to check it off.
Instructions (4 steps)
-
1
Cook the sausage: Cook 4 pieces andouille sausage links (or 8 oz sliced) in a skillet over medium heat, turning occasionally, until browned and cooked through, about 5–6 min. Remove from pan.
-
2
Whisk the eggs: Whisk 6 pieces large eggs with 2 tablespoons milk or cream, 0.5 teaspoons salt, and 0.3 teaspoons black pepper until smooth.
-
3
Scramble the eggs: Melt 2 tablespoons butter in the same skillet over medium-low heat. Add eggs and cook gently, folding slowly with a spatula, until just set. Remove from heat while still slightly glossy.
-
4
Toast and serve: Toast 4 pieces slices whole wheat bread. Plate with eggs, sausage, and a sprinkle of 2 pieces green onions, sliced (optional) if using.