Sausage and Egg Scramble
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 18 eggs
  • 1 pound of breakfast sausage, browned and the fat drained off (like ground beef)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups milk (whole)
  • 2 cups shredded cheese
  • 1 small onion diced
  • other diced veggies of choice (mushrooms, bell peppers, ect.)
  • Seasoned croutons (I stopped adding these a year or so ago when we started cutting back on refined carbs.)
  1. Pre heat your oven to 325 degrees. Brown your sausage in a frying pan and drain. I like to put the sausage in a colander and rinse with hot water to remove the extra fat. Sprinkle in the bottom of a 9x13 pan.
  2. Crack your eggs into a large mixing bowl Add your milk, salt, and pepper. Whisk together with a wire whisk or fork until eggs are throughly broken up and completely combined with your milk, 1-2 minutes of hard whisking.
  3. Add the shredded cheese, diced onion and any other veggies that you decide to use. Stir to combine.
  4. Pour the egg mixture into the 9x13 pan, use a fork, if necessary, to spread out any clumps of cheese of sausage.
  5. If you are adding the croutons, sprinkle them over the dish and slightly press them down into the eggs so they get wet and begin to absorb the liquid.
  6. Bake for 45-60 minutes or until the center of the dish does not "jiggle" when you slightly shake it. We keep ours in the fridge for up to a week or frozen for several months.
Recipe by Leaving The Rut at