Italian Sausage, Peppers, and Eggs Skillet

Try this easy one-pan recipe for breakfast
Italian Sausage, Peppers, and Eggs Skillet

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Italian Sausage, Peppers, and Eggs Skillet

Use either sweet or spicy Italian sausage for this scrambled egg and sausage skillet. Garnish with fresh basil from your garden before serving to a hungry crowd.

4
Servings
133
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Tablespoon  olive oil
  • 1/2  Pound  Italian sausage links, casing removed
  • bell peppers, sliced
  • onion, sliced
  • eggs
  • 1  Tablespoon  milk
  • Salt and pepper, to taste

Directions

In a large skillet, heat the olive oil over a medium-high flame. Add the crumbled Italian sausage, and stir with a wooden spoon. Brown the meat for about 2 minutes. Add the sliced peppers and onions, and cook until the vegetables are soft, about 2 to 3 minutes. While the vegetables are cooking, beat the eggs with the milk, salt and pepper. Then, pour the eggs over the sausage, peppers, and onions. Using a wooden spoon gently scramble the eggs. Adjust seasoning to taste, and serve.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
2g
8%
Cholesterol
33mg
11%
Carbohydrate, by difference
6g
5%
Protein
10g
22%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
22mg
2%
Choline, total
53mg
12%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
97mg
14%
Selenium, Se
12µg
22%
Sodium, Na
410mg
27%
Water
37g
1%
Zinc, Zn
1mg
13%

Italian Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Italian Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Italian Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.