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
103
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Tablespoon olive oil
  • 1/2 Pound Italian sausage links, casing removed
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 4 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
7g
10%
Saturated Fat
3g
13%
Cholesterol
17mg
6%
Carbohydrate, by difference
1g
1%
Protein
9g
20%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Calcium, Ca
19mg
2%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
62mg
9%
Selenium, Se
6µg
11%
Sodium, Na
325mg
22%
Water
44g
2%
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.