Buckeye Scramble
Packed with hearty ingredients and bold flavors, Buckeye Scramble is the ultimate one-skillet breakfast recipe that's perfect for feeding a crowd or fueling a busy day. This satisfying dish combines fluffy scrambled eggs, savory breakfast sausage, golden sautéed potatoes, and a medley of onion and green bell pepper for a symphony of textures and tastes. Topped with melted cheddar cheese and a sprinkle of fresh parsley, it’s a comforting and flavorful meal that's ready in just 35 minutes. Whether you're hosting a family brunch or whipping up a quick, protein-packed breakfast, this recipe is a surefire crowd-pleaser. Add this easy breakfast skillet to your repertoire for a delicious and hearty start to your morning!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 8 ounces breakfast sausage
- 1 medium russet potato
- 1 small onion
- 0.5 medium green bell pepper
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley, chopped (optional)
Instructions
Peel the russet potato and dice into small cubes, about 1/2 inch in size. Finely chop the onion and green bell pepper, and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender. Remove the potatoes from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet, followed by the chopped onion and green bell pepper. Cook for 3–4 minutes, stirring frequently, until softened.
Add the breakfast sausage to the skillet, breaking it up into small pieces with a spatula or spoon. Cook for 5–6 minutes until browned and fully cooked through. Drain any excess grease if needed.
In a bowl, whisk together the eggs, milk, salt, and black pepper until well-combined.
Reduce the skillet's heat to medium-low and return the cooked potatoes to the skillet with the sausage mixture. Pour the egg mixture over the top.
Stir gently with a spatula as the eggs cook, ensuring they incorporate evenly with the sausage, potatoes, and veggies. Continue to cook until the eggs are set but still soft, about 3–4 minutes.
Sprinkle the shredded cheddar cheese over the scramble and cover the skillet with a lid for 1–2 minutes, allowing the cheese to melt.
Remove from heat, garnish with chopped parsley if desired, and serve immediately. Enjoy your Buckeye Scramble!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
